Irish Stew

• 3 lb lamb neck chops
• 2 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 2 None medium Spanish onions, coarsely chopped
• 3 None medium carrots, chopped
• 2 stalks celery, cut into 1/3 inch slices
• 1 None bay leaf
• 1 tsp fresh thyme leaves, chopped
• 4 cups chicken stock
• 4 None small parsnips, cut into 1 inch pieces
• 2 None large potatoes, peeled, cut into 1 inch pieces
• 5.25 oz green beans, trimmed, cut into 3/4 inch pieces

1. Coat lamb in flour, shaking off excess. In a large heavy-bottomed saucepan, heat vegetable oil. Working in batches, cook lamb for 4-5 mins, or until seared. Set aside. Add remaining oil. Saute onion, carrot and celery for 5 mins, or until softened. Return lamb to pan along with herbs and stock. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour, or until lamb begins to fall off the bone.
2. Add parsnips and potatoes to pan. Cook, uncovered, for 25 mins, or until parsnips are tender. Add green beans and cook for 2-3 mins, or until green beans are tender. Remove from heat. Season. Serve.

neck chops, flour, vegetable oil, spanish onions, carrots, stalks celery, bay leaf, thyme, chicken stock, parsnips, potatoes, green beans

Taken from recipes-plus.com/api/v2.0/recipes/27607 (may not work)