1 (3 lb.) lamb shoulder 4 c. cold water 2 onions, peeled and sliced Flour for dredging 2 stalks celery, chopped 2 Tbsp. butter 1 c. beef stock 2 sprigs parsley 1 bay leaf 3-4 onions, sliced 1-2 potatoes, peeled, chopped Salt and pepper to taste 4 carrots, peeled and cut into 1-inch pieces Trim [...]...Read More
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