Lamb Casserole with Root Vegetables

A slow-cooked farmhouse meal.

Table of Contents
☕ Ingredients
☕ Method

Ingredients

• 1 kg lamb shoulder or neck, diced
• 2 tbsp flour
• 2 onions, chopped
• 3 carrots, chopped
• 2 parsnips, chopped
• 500 ml lamb or beef stock
• 1 tsp dried thyme
• Salt and pepper

Method

1. Brown lamb – Toss in flour, brown in a heavy casserole.
2. Add vegetables – Stir in onions, carrots, parsnips, thyme, and stock.
3. Cook slowly – Cover and cook in a 160 °C oven for 2 hours until tender.