- Start by preheating the oven to 325 degrees F. Heat a large heavy based lidded casserole (Dutch oven).
- Add the lamb in small batches and brown the pieces all over, putting aside in a medium sized bowl as you go.
- Once the meat is browned and removed, add the tablespoon of fat to the casserole, together with the onion wedges, garlic, celery and carrots and cook, stirring from time to time, on a medium heat for 3-4 minutes until slightly singed.
- Now pour in the broth, throw in the thyme, cover with a lid and place in the oven for 1 hour.
- Remove the casserole from the oven and add the turnips. Replace the lid and cook for a further 30 minutes. Take the stew out of the oven again and add the riced celeriac. Put it back into the oven (again, with the lid on) and cook for a final 18 minutes until the celeriac is slightly softened, with just a little bite.
- Discard the now leafless thyme stalks, ladle the stew into large bowls and then scatter parsley over the top.
- Serve with collard greens, sautéed in coconut oil (or other solid fat) and extra slices of garlic if you like.
Duration It takes 15 mins to prepare and 2 hours to cook.
Ingredients (Organic) For a serving of 6 people.
2-lb lamb shoulder, cut into 1½-inch pieces Salt
1 tablespoon coconut oil or other solid fat
2 medium red onions, each one cut through the base into 8 wedges
4 large cloves garlic, sliced into ¼-inch pieces
3 large stalks celery, cut into ½-inch chunks
2 large carrots, cut into 1-inch chunks
4 long sprigs thyme
3 cups rich bone broth
3 small/medium (1 lb) turnips, cut into 1½-inch pieces
1 medium celeriac, riced thickly to yield 2 cups
¼ packed cup flat leaf parsley, chopped
