- 2 tbsp rapeseed oil
- 500g lamb shoulder, trimmed of excess fat and cut into 2.5cm chunks
- 1 medium onion, roughly chopped
- 2 celery sticks, trimmed and ?roughly chopped
- 2 large carrots, roughly chopped
- 750ml good-quality lamb stock, hot
- 450g potatoes, cut into 1cm slices
- Knob of butter
- Finely chopped fresh parsley and crusty bread to serve (optional)
- Put a large, lidded flameproof casserole over a high heat. Add 1 tbsp of the oil and, when hot, brown the lamb, in batches if necessary. Remove and set aside on a plate.
- Reduce the heat to medium-high, add the remaining oil and fry the onion, celery and carrots for 10-15 minutes, stirring occasionally, until the onion has softened. Preheat the oven to 160°C/fan140°C/gas 3. Return the meat to the pot, pour over the stock, then season with sea salt and black pepper and bring to the boil.
- Remove from the heat, then add the sliced potatoes, pushing them down into the stock to moisten them. Dot the top with a little butter, then give a final seasoning of sea salt and ground black pepper. Cover the casserole, then transfer to the oven to cook for about 1½ hours or until the meat and vegetables are tender. Remove the lid and cook for a further 10 minutes until the tops of the potatoes have coloured slightly.
- You can serve the stew straight away or leave it covered overnight in the fridge for the flavours to develop. Serve piping hot, scattered with parsley, if you like, in deep bowls with crusty bread to mop up the liquid.