Steps
- Preheat the oven to 250°F / 120°C. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Brown 675g of boneless lamb shoulder in bite-size pieces, in batches; transfer to a plate.
- Melt 2 tablespoons of unsalted butter in the skillet. Whisk in 2 tablespoons of all-purpose flour until deep brown. Gradually whisk in 3 cups of beef broth and simmer until slightly thickened.
- Heat 1 tablespoon of unsalted butter in a Dutch oven over medium-high heat. Add 2 large carrots cut into ½in / 1cm chunks, 2 sliced celery stalks, 1 medium chopped yellow onion, and 1 diced parsnip. Cook for 5 minutes.
- Add the lamb, 900g of peeled russet potatoes cut into 1in / 2.5cm pieces, 3 tablespoons of chopped parsley, 1 bay leaf, 1½ teaspoons of salt, and ½ teaspoon of black pepper. Stir in the thickened broth.
- Cover and cook in the oven for 2½-3 hours, until the lamb is very tender. Remove the bay leaf, adjust the seasoning, and garnish with chopped parsley.