INGREDIENTS
2 lb
Lamb shoulder
3
turnips, small medium
2
Carrots, large
1
Celeriac, medium
3
large stalks Celery
1/4
packed cup Flat leaf parsley
4
large cloves Garlic
4
Long sprigs thyme
2
Red onions, medium
3 cups
Bone broth, rich
1/2 tsp
Maldon sea salt
1 tablespoon coconut oil or other solid fat