75g/3oz brown rice

1.15kg/2½lb lamb shoulder

2 litres/3½ pints cold water

1 bay leaf

bunch fresh thyme

2 carrots, cut in 2.5cm/1in pieces

2 turnips, cut in 2.5cm/1in pieces (optional)

2 celery stalks, trimmed, cut in 2.5cm/1in pieces

1 heaped tsp sea salt flakes, plus extra to taste

2 potatoes, cut in 2.5cm/1in pieces

handful fresh parsley, roughly chopped

freshly ground black pepper

Serves - 6


Meanwhile, pace the lamb in a large saucepan or flameproof casserole and cover with the cold water or lamb stock.

Bring to a simmer and skim off the scum. Add the bay leaf and thyme to the pan.

Return to a gentle simmer and cook for one hour, skimming occasionally.

Add the carrots, turnips and celery to the casserole with the lamb.

Season with the salt and freshly ground black pepper. Bring to a very gentle simmer, cover with a lid and cook for 30 minutes.

After the vegetables and lamb have been simmering for 30 minutes, add the brown rice and potatoes to the casserole. Cook gently for a further 30 minutes, uncovered.

Continue cooking uncovered for a further 15 minutes or until the lamb is very tender and is falling off the bone and the rice is softened. Remove the pan from the heat

Lift the lamb out of the pot with tongs or a large fork and put on a board.

Carve off all the meat, slicing or tearing into largish chunks and discarding any skin and bone.

Season the broth with more salt and pepper to taste and spoon into large, deep plates.

Divide the lamb between the plates and sprinkle with freshly chopped parsley.


Recipe adapted from: Good Food
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