Spring Lamb Stew

Ingredients

2 tbsp olive oil
1kg lamb neck and fore shanks
2 garlic cloves
1 onion finely chopped
2 bay leaf
4 sprigs of thyme
1 litre of lamb stock
handful of baby carrots
handful of diced potatoes

Preparation

Heat the olive oil in a large casserole pot and soften the garlic and onion.

Season the meat with salt and pepper, then add to the pot to brown.





Add the bay leaf and thyme.

Add carrots, and potatoes and enough stock reach the same level as the meat.

Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender.

Season with salt and freshly ground black pepper to taste, and serve straightaway