Irish Lamb Stew

Ingredients

• 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces

• 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces

• 3 large leeks, white part only, halved, washed (see Tip) and thinly sliced

• 3 large carrots, peeled and cut into 1-inch pieces

• 3 stalks celery, thinly sliced

• 1 14-ounce can reduced-sodium chicken broth

• 2 teaspoons chopped fresh thyme

• 1 teaspoon salt

• 1 teaspoon freshly ground pepper

• 1/4 cup packed fresh parsley leaves, chopped

Directions

1. Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

2. Makes 8 servings, generous 1 cup each