INGREDIENTS
1
trimmed and cut into chunks 2 lbs lamb shoulder
4 cups
Beef or lamb stock
1/4
peeled and cut into slices 2 lbs potatoes
1
Bay leaf
4
Carrots, large
3
Celery stalks
2
Onions
1
Sea salt and ground black pepper
2 tbsp
Rapeseed oil
1
Slices White bread
1
Good knob Butter