1 kg shoulder of lamb, on the bone
2 medium onions OR 12-15 small shallots
½ cup chopped fresh parsley OR 2 tsp dried parsley flakes
1 clove garlic, minced
2 to 3 carrots, peeled and cut into 2-inch pieces
1 large or 2 medium parsnips, peeled and cut into 2-inch pieces
420ml hot beef or chicken stock (This can be made from 1 to 2 cubes of beef bouillon dissolved into water. May add wine if desired for extra flavour)
1 bay leaf
allspice to taste
fresh ground black pepper and salt to taste
2 large or 3 medium potatoes, cubed, may be added at the last 75 minutes of cooking, if desired
2 medium sweet potatoes, peeled and cut into wedges or cubes approximately 1-inch thick, may be added at the last 75 minutes of cooking, if desired
Preheat oven to 180C.
Chop 1 onion, parsley and garlic and mix together. Set aside.
In a large saucepan, brown lamb in hot oil on all sides. Remove from pan and set aside the baking pan you will use. Sprinkle the onion, parsley and garlic atop the lamb.
Peel and slice, in finger-width rings, the remaining onions. Sautee in same pan as the lamb. Add carrots and parsnips. Cook until lightly browned at point and beginning to go tender. Add stock to the vegetables, then add pepper, salt and allspice. Bring to a soft, rolling boil, switch off heat and pour over the top of the lamb.
Seal baking pan with tinfoil and place in heated oven. Cook 3 hours, turning and basting at least once, preferably twice, at hourly intervals.
This produces a melt-off-the-bone lamb! Remove and discard bones after dish has cooled sufficiently to do so without burning yourself.
Break lam into serving size pieces as desired.
Reheats really nicely.