What you need:
900g Lamb Osso Bucco or Lamb shoulder or Lamb stew meat
1 Big Brown Onion (sliced)
3 stalks Celery (diced)
2 stalk Leek (sliced)
3 Carrot (diced roughly)
4 Potatoes (diced roughly)
100 ml whiskey
1/2 tsp Dried Thyme (or 2 tsp Fresh Thyme)
1/2 tsp Dried Rosemary (or 2 tsp Fresh Rosemary)
Some black pepper
Pinch of salt
Some All Purpose Flour
If you are missing leek, just use a lot more onion instead. Any of the root vegetables can be substituted with parsnip and any hard veggies of your liking.
- Dust the lamb with the flour, shake the access. Heat up 3 Tbsp of oil in a pan, brown the lamb. Take the meat out when they are ready.
- In a deep stew pan or casserole oven, heat up some olive oil, thrown in the onion, celery, leek and cook until they are soften. Add the meat back in and the rest of the ingredients (potato, thyme rosemary), mixed well then add the water and whiskey to the level slightly higher than the ingredients.
- Slow cook for 3 hours until the meat is tender.
- Served with some sourdough or rice.