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Chapter:Meat Recipes: Lamb & Goat
Section:Stove Top: Stew
Recipe:Hotch Potch (Lamb Stew)
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Hotch Potch (Lamb Stew)
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Long, slow simmering of the lamb shanks in this recipe makes for extremely 
tender and sweet meat. It should be falling off the bones when ready to 
eat.

1 tablespoon oil
3 lamb shanks (2.2 lbs)
1 large onion, chopped
1 large turnip, chopped
1 stick celery, chopped
1 quart water
2 teaspoons salt
1 teaspoon cracked black pepper
2/3 lbs cauliflower
2 carrots, chopped
2 cups shredded lettuce
2 tablespoons finely chopped fresh parsley

Heat oil in a large heavy-based pan; add lamb. Cook over medium heat for 10
minutes or until well browned all over. Add onion, turnip, celery, water, 
salt and pepper; bring to the boil. Reduce heat to low, simmer covered for 
1 hour, stirring occasionally.

Add cauliflower and carrots to pan. Simmer uncovered for 30 minutes.

Carefully transfer lamb from chopping board with slotted spoon or tongs; 
cool slightly. Remove all flesg from bones and chop coarsely. Discard the 
bones.

Return lamb to the pan with lettuce and parsley. Stir over low heat 3 
minutes or until just heated through.

Adapted from Step By Step Scottish Cooking (The Hawthorne Series)
             by Jo Anne Calabria
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