Ingredients:

  • 2 lbs (900g) boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons (30ml) vegetable oil
  • 2 large onions, coarsely chopped (about 2 cups)
  • 4 medium carrots, peeled and chopped (about 2 cups)
  • 4 lbs (1.8 kg) potatoes, peeled and quartered (preferably floury varieties like Yukon Gold or Maris Piper)
  • 4 cups (950ml) beef broth (or lamb stock, if you can find it – posh!)
  • 2 cups (470ml) water
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions:

  1. Heat oil in the Dutch oven over medium-high heat. Sear the lamb in batches until browned on all sides. Remove lamb and set aside.
  2. Add onions and carrots to the pot and cook until softened, about 5-7 minutes.
  3. Return the lamb to the pot. Add potatoes, beef broth, water, thyme, rosemary, and bay leaf. Season with salt and pepper.
  4. Bring the mixture to a simmer, then reduce heat to low, cover, and simmer for 2-2.5 hours, or until the lamb is very tender. Potatoes should be easily pierced with a fork but not falling apart.
  5. Remove the bay leaf. Taste and adjust seasoning as needed. Garnish with fresh parsley (if using) and serve hot.