Traditional Lamb Stew
- 2 Tbsp
- olive oil, extra virgin
- 1 1/4 lb
- shallots, peeled
- 3 lb
- lamb shoulder cut into large chunks
- 3 lb
- potatoes, peeled and cut into chunks
- 1 1/2 lb
- carrots, peeled and quartered
- 6 sprig(s)
- thyme, leaves
- bay leaves
- 1 Tbsp
- worcestershire sauce
- 3 1/2 c
- lamb stock or water
- 3 Tbsp
- fresh chopped parsley for garnish
Heat half the oil in a large frying pan, then fry the shallots until golden, turning often. Remove and set aside.
Place the meat, onions and herbs in a 4.8 litre casserole dish.
If by any chance the vegetables (if they are really chunky) are not completely cooked after 2 hours, place it back in the oven at the same temperature and give it a little bit more time. It won’t do any harm!
Instead of using cornflour you can grate some potato and add it to the pot 10 minutes before cooking is complete. It will have more flavour this way.
Scatter with chopped parsley and serve.