Ingredients:

  • 2 lbs (900g) Lamb shoulder, cut into 1-inch (2.5cm) cubes
  • 2 tbsp Olive Oil
  • 1 tsp Sea Salt
  • ½ tsp Black Pepper
  • 2 tbsp All-Purpose Flour (plain flour)
  • 2 large Onions, roughly chopped
  • 4 Carrots, peeled and chopped into 1-inch (2.5cm) pieces
  • 2 lbs (900g) Potatoes, peeled and quartered
  • 2 Bay Leaves
  • 1 sprig Fresh Thyme
  • 4 cups (950ml) Lamb or Beef Stock
  • 1 cup (240ml) Water

Instructions:

  1. Toss lamb with flour, salt, and pepper in a bowl.
  2. Heat olive oil in the Dutch oven over medium-high heat. Brown the lamb in batches (don't overcrowd the pot!) until golden brown on all sides. Remove the lamb and set aside.
  3. Add onions to the pot and cook until softened and lightly browned.
  4. Return the lamb to the pot. Add carrots, potatoes, bay leaves, and thyme.
  5. Pour in the stock and water, ensuring the ingredients are mostly covered.
  6. Bring to a simmer, then reduce heat to low, cover, and cook for 2.5-3 hours, or until the lamb is very tender and the potatoes are cooked through. (Check occasionally and add more water if needed.)
  7. Remove bay leaves and thyme sprig. Season to taste with salt and pepper. Serve hot.