Tesco Food Officialのインスタグラム(tescofood) - 2月17日 22時04分

Having a big pot of lamb stew bubbling away on a Sunday - it’s an amazing feeling. With chunks of juicy lamb, big rustic veggies and a few spice rack staples for homespun detail, this recipe is a full-flavoured classic.

Ingredients
1.7kg whole lamb shoulder, skin and excess fat trimmed
1 onion, halved
6 peppercorns
1 bay leaf
a few thyme sprigs
a few parsley stalks, plus extra to serve
250g swede, peeled and cut into 2cm chunks
200g parsnips, peeled and cut into 1cm slices
200g carrots, peeled and cut into 1cm slices
320g floury potatoes, such as Desiree or Maris Piper, peeled and cut into chunks
3 leeks, trimmed and cut into 1cm slices

Method 
1. Put the lamb into large, deep pan and cover with 2.5ltr cold water. Bring slowly to the boil, skimming away the scum that rises to the surface. 
2. Add the onion and peppercorns. Gather the bay leaf, thyme sprigs and parsley stalks together and tie with string. Add to the pan with 2 tsp salt. Cover and simmer for 1½ hrs, turning the lamb every 30 mins. 
3. Remove from the heat and lift out the lamb. Pull and cut the meat away from the bone into bite-sized chunks (discarding any fatty bits) and return to the pan, discarding the bone. Return to the heat and bring to a simmer. 
4. Add the swede, carrots and parsnips to the pan, cover and simmer 30 mins. Add the potatoes and cook, uncovered, for 15 mins. Add the leeks and simmer for a further 10 mins. 
5. Taste to check the seasoning. Leave to cool then chill in the fridge overnight for the flavours to develop. 
6. When ready to serve, simmer the stew for around 15 mins until piping hot. Ladle into bowls and garnish with parsley.

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