- INGREDIENTS:
- 2 1/2 cups chicken stock
- 3 carrots, scraped and thinly sliced
- 2 onions, thinly sliced
- 1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
- 2 pounds lamb neck pieces or shoulder chops, trimmed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- finely chopped parsley, for garnish
- PREPARATION:
- Pour the chicken broth into a saucepan and bring to a boil. Put all the vegetables in the crockpot; arrange the lamb on top.
- Add boiling broth and add salt and pepper to taste.
- Cover and cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW.
- Sprinkle parsley over the stew and serve hot with thick, crusty bread.
- Serves 4.
