Tegwyn

Mine fairly similar to yours bethal.

I - 2 lamb shanks.
1 onion -chopped
2 leeks -sliced
2 turnips - chopped
2 parsnips -chopped
3-4 med sized potatoes
1 cup of sliced carrots
1- 2 tsps mixed herbs
1 level tbsp beef stock
1-2 tbsp olive oil.
salt & pepper to taste.

Optional additions. I add some beef chunks on occasion. Also include a cup of chopped sweet potato too which gives a lovely flavour. It seems to make up for the lack of the nutty flavour we get from british potatoes. Also add a little chopped garlic when in the mood.


Boil a medium sized pot of water and add beef stock and herb. Stir until stock has dissolved and let stand.
Heat up the olive oil in a deep pot and add lamb and onion. Braise until lightly browned.
Pour the stock and herb laced water over the lamb and allow to simmer slowly in a lidded pot for about 20 minutes.
Add the veggies.
Bring all contents to a quick rolling boil then turn down to low and allow to simmer for about an hour.
Add salt and pepper to taste.
Also keep adding water as needed to keep meat and veg. covered.
Turn off hot plate for about 45 minutes and let stew cool on the stove. (Make sure the lid is closed to hold in the heat)
It is usually at the end of this time that I skim off the fat that has settled on the top of the stew.
Bring back up to a rolling boil, stirring constantly.
Remove from stove and serve.

Serve with crusty bread.

Paul S

both versions printed, guess i know what we will be having a go at his week