Irish Lamb Stew

Ingredients:
2½ pounds lamb shoulder or shoulder blade chops, bone-in
2 lb potatoes, peeled, quartered
2 large onions, quartered
2 large carrots, peeled and cut into 2-inch segments
1 turnip, peeled and roughly chopped
2 Tbsp pearl barley (omit for gluten-free version)
1 tsp dried thyme OR 1 Tbsp chopped fresh thyme
Salt & freshly ground black pepper
1 qt water or lamb stock, warmed

Method:

1. Heat a large (6 qt) thick bottomed Dutch oven on medium heat.  On medium high heat, heat 2 Tbsp oil & working in batches, brown the lamb pieces on all sides.
2. Layer the meat and vegetables in the pan. Start with a layer of meat, add a layer of potatoes, turnips, onions & carrots, add another layer of meat and top with another layer of vegetables. 
3. Add barley, thyme, black pepper, and a teaspoon more of salt. Add water or stock to the pot. 
4. Bring to a boil. Reduce to a bare simmer. Let simmer, covered, but with the lid slightly ajar, for 1½ to 2 hours, until the meat is falling off the bones.
5. Skim any excess fat from the stew. Use tongs to pick out and remove bones. Adjust seasonings, adding salt and pepper to taste.

Serves 6.