Ingredients

2 tbsp rapeseed oil
3 tbsp local unsalted butter
4 onions, sliced
500g carrots, peeled and chopped into large chunks
1 head of celery, chopped into large chunks, keeping the internal leaves for garnish
900g lamb leg steaks, chopped into large chunks
2 tbsp Coop plain white flour
750g potatoes, peeled and chopped into large chunks
500ml hot chicken stock, made with one stock cube
1 sprig thyme
3 tbsp chopped flat leaf parsley
4 spring onions, sliced

Method

1. Preheat the oven to 150°C/fan 130°C/gas 2

2. Heat the oil and butter in a large, lidded casserole dish over a medium heat

3. Add the onion, carrot and celery, season, then put the lid on and lower the heat

4. Cook gently for about 15 mins, until the veg are tender

5. Add the lamb and flour, stir well, then add the potatoes

6. Pour over the hot stock to cover, adding a little more water if necessary

7. Add the thyme and season

8. Cover with the lid and cook in the oven for 45 mins, until the meat and potatoes are tender

9. Serve in bowls, garnished with the parsley, spring onion and reserved celery leaves