Since we seem to have slipped back into winter have a crack at this warming but still quite springlike stew from The Frugal Cook - a Welsh version of Irish stew. You can use the cheapest stewing lamb cuts for it but I suggest making it at least a couple of hours ahead so that you can skim off the fat and remove the bones:

Serves 4
2 large or 3 medium leeks
2 tbsp light olive oil or other cooking oil
1kg stewing lamb such as neck-end chops or scrag end, preferably organic
3 carrots, scrubbed (or peeled) and sliced
1 sprig of thyme and a bayleaf (or 1/2 tsp dried thyme)
750ml light chicken or vegetable stock made with 2 tsp vegetable bouillon powder or half a stock cube
25g butter
3 medium sized potatoes, peeled and thickly sliced
A large handful of parsley (optional but adds colour)
Salt and white (or black) pepper

Cut off the upper (green) half of the leeks, discarding the coarse outer leaves but retaining the flavoursome inner leaves. Slice and wash thoroughly. Heat 1 tbsp of oil in a casserole and brown the pieces on each side. Remove from the pan and set aside. Add the tops of the leeks you’ve just sliced and one of the carrots, roughly sliced, stir and fry for a couple of minutes. Return the meat to the pan tucking the chops together in a single layer, add the herbs and pour over enough stock to cover. Bring to the boil then turn the heat down and simmer very slowly for about 1 1/2-1 3/4 hours until the meat is begining to fall off the bone.

Remove the chops from the pan, strain the stock into a bowl and cool it for at least an hour. Discard the herbs and flavouring veg*. Trim, slice and wash the remaining leek and carrots and take the meat off the bone, removing any excess fat or connective tissue. Heat the remaining oil in a pan, add the butter, add the leeks, carrots and potatoes, cover and cook over a low heat for about 7-8 minutes until beginning to soften. Skim the fat off the cooking liquid and return it to the pan, bring to the boil and cook until the veg are just tender (another 15 minutes or so). Return the boned lamb to the pan and heat through. Season to taste with salt and (preferably white) pepper. Finely chop the parsley, if using, and add to the dish before serving. Serve in soup plates with plenty of crusty bread alongside.

Variations: You could vary the veg in this dish, using onions instead of leeks (in which case it will become more like an Irish stew) adding a stick of celery to the flavouring vegetables or some diced turnip or swede at the final stage

* Discarding the first batch of vegetables might seem wasteful but the stew will have a much better flavour if you finish it with fresh veg. Treat the flavouring vegetables like bones - there to give flavour.

 

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