Navarin of Lamb

• 2 lbs lamb shoulder, boneless
• 7 ounces baby turnips
• 8 scallions
• 6 ounces small potatoes
• 1 onion
• 1 garlic clove, crushed
• 12 cup chicken stock
• 12 cup red wine
• 2 tablespoons tomato paste
• 1 rosemary sprig
• 2 sprigs thyme
• 1 bay leaf
• 18 baby carrots
• 1 cup frozen peas
• 1 tablespoon redcurrant jelly
• 1 handful parsley, chopped

1. Trim excess fat from meat and cube.
2. In crockpot add lamb, turnip, scallions, potatoes, onion, garlic, stock, wine, tomato paste, and herbs.
3. Cook on high 3 hours.
4. Add carrots and cook another 40 minutes.
5. Add peas and jelly, cook another 5 minutes or till peas are tender.

lamb shoulder, baby turnips, scallions, potatoes, onion, garlic, chicken, red wine, tomato paste, rosemary, thyme, bay leaf, carrots, frozen peas, redcurrant jelly, handful parsley

Taken from www.food.com/recipe/navarin-of-lamb-436646 (may not work)