Turnips work well in this kind of thing – if you cook them for a while they take on the flavour of the juices you’re cooking them in!
About 400g lamb, suitable for stewing. It needs to be something with a decent fat content, and preferably on the bone
2 cloves garlic
1 leek, sliced
2 turnips, peeled, quartered and sliced
Meat stock – about 400ml
A sprig of thyme and a couple of bay leaves
Add a dash of oil to your pan (preferably something you can stick in the oven) and heat. Place in your lamb and cook for a couple of minutes on each side, until both are nicely browned. Remove from pan.
Turn down the heat, add leeks and garlic and gently fry until soft. Add back in lamb, and all other ingredients.
Place in a 160c oven and cook for about 2 hours or until the lamb is falling apart. Serve with some kid of green veg.