2 pounds lamb, cubed
1 pound smoked pork neck bones
2 pounds potatoes, cut up
4 carrots, cut up
1 cup cubed root vegetables, such as turnip or rutabaga
1 cup shelled peas
1 medium onion, chopped
2 cloves garlic, minced
2 tsp. thyme
1 Tbs. chopped parsley
1 bay leaf
1 12-ounce bottle of porter or stout beer
1 ½ cups beef stock or water
2 Tbs. flour dissolved in 2 Tbs. water.
Sear lamb in a small amount of vegetable oil or fat. Add remaining ingredients and bring to a boil. Reduce to a simmer and let cook 1 ½ hours. Thicken broth with flour and water. Salt and pepper to taste.
Remove neck bones and serve.
Recipe from TomLibous.com
