Hotch Potch (Lamb Stew)

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
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 flesh 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