Ingredients
1 tablespoon olive oil
900 g boneless lamb shoulder, cut into 4 cm pieces
0.5 teaspoon salt, to taste
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
950 ml water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary
120 g coarsely chopped leeks
1 tablespoon chopped fresh parsley for garnish
Directions
Step 1
Begin by heating olive oil in a large stockpot or Dutch oven over medium heat. Add the lamb pieces and cook, stirring gently, until they are evenly browned. Season with salt and pepper.
Step 2
Stir in the onion, carrots, and parsnips, and cook gently for a few minutes. Then, add water, cover, and bring to a boil. Reduce the heat to low and simmer until the lamb is tender, about 45 to 60 minutes, depending on the cut of meat used.
Step 3
Stir in the potatoes and simmer for 15 to 20 minutes, then add the leeks and rosemary. Continue to simmer uncovered until the potatoes are tender but still whole.
Step 4
Serve the stew piping hot in bowls, garnished with fresh parsley.
Step 5
Enjoy this delicious and comforting stew!