About this recipe:Parsnips aren't traditional and are optional in this recipe, but I like the flavour they add. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. This is fantastic on a cold, blustery day or served with a pint or two of the black stuff on St Patrick's Day.
1 parsnip, peeled and cut into large chunks (optional)
1 litre (1¾ pints) water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (optional)
1 leek, green part only, rinsed and sliced
chopped fresh parsley for garnish (optional)
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Method Prep:15min › Cook:1hr45min › Ready in:2hr
Heat oil over medium heat in a large stockpot or casserole pot. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
Add the onion, carrots and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
Stir in potatoes and simmer for 15 to 20 minutes before adding leeks and rosemary. Continue to simmer uncovered until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
I made this today, and left it to cook in my slow cooker for the afternoon. It was very nice indeed, and smelled gorgeous as it cooked throughout the day!
I added a couple of tablespoons of flour to thicken up the sauce. Lovely - 27 Sep 2011