2 sticks of Celery
1 small swede
750g lamb neck fillet, trimmed and cut into chunks
Beef stock (2 x oxo cubes)
1 stock pot
1. Prepare the vegetables, slice the onions, celery, carrots and parsnip. Roughly chop the potatoes and swede. thinly slice the leeks and separate the white and green parts.
2. Heat a large pan and add a drizzle of oil, add the onions, celery, parsnip and swede. Cook the vegetables, stirring all of the time until golden brown. (this is adding to the intense flavour). Then remove the veggies and set aside.
3. If needed add a little more oil to the pan, quickly brown the lamb chunks.
4. Add the cooked vegetables back into the pan, add the rosemary and thyme and season, pour over enough stock to cover the ingredients and add the stock pot.
5. Bring to the boil. Then cover and cook gently, the liquid should hardly bubble for 1½ hours, the lamb should be getting very tender.
6. Add the potatoes and the white parts of the leeks and cook for a further 30 mins. Check the potatoes are tender and the seasoning and adjust if necessary.
7. Finally add the green parts of the leeks, cook for a few minutes more to soften, scatter over the chopped parsley and serve with wholemeal bread and Caerphilly cheese.
Cawl keeps very well in the fridge and also freezes well, and tastes better the following day.