Chunky pieces of parsnip add sweetness and fresh rosemary adds a distinct flavour and aroma to this traditional stew. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. This is fantastic on a cold, blustery day - served with a pint of the black stuff, of course!
1 tablespoon olive oil
1kg boneless lamb shoulder, cut into 4cm pieces
1/2 teaspoon salt
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks
1 litre water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
100g coarsely chopped leeks
chopped fresh parsley for garnish (optional)
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Heat oil over medium heat in a large stockpot or casserole. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
Add the onion, carrots and parsnip and cook gently with the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used, until tender.
Add potatoes and simmer for 15 to 20 minutes before adding leeks and rosemary. Continue to simmer uncovered until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.