Makes 10 servings
Ingredients
- 4 pounds boneless lamb shoulder, cut into spoon-size pieces
- 1 tablespoon salt
- 1/2 teaspoon ground white pepper
- 2 quarts chicken or vegetable stock
- 1 bay leaf
- 1 sprig fresh thyme
- 3 fresh parsley stems
- 4 cups (two 10-ounce bags) pearl onions, blanched and peeled (or frozen)
- 2 cups peeled and diced potatoes
- 2 cups diced celery
- 2 cups diced carrots
- 2 cups diced parsnips
- 2 cups peeled and diced turnips
Directions
- Season the lamb with salt and pepper.
- Heat the stock in a medium stockpot to a simmer and adjust seasoning with salt and pepper as needed. Place the lamb in a second medium pot and pour the heated stock over it. Bring to a simmer, stirring from time to time and skimming as necessary to remove impurities. Simmer for 30 minutes.
- Add the bay leaf, thyme sprig, parsley stems, onions, potatoes, celery, carrots, parsnips, and turnips. Continue to simmer until the lamb and vegetables are tender to the bite, 20 to 30 minutes more.
- Remove the bay leaf, thyme sprig, and parsley stems.
