Jersey Lamb and Vegetable Stew

Preheat your oven to 160°C (140°C fan).

Season the diced lamb with salt and pepper, then dust lightly with flour.

Heat the olive oil in a large casserole dish over medium-high heat. Brown the lamb in batches, about 3-4 minutes per batch. Remove and set aside.

In the same dish, add the chopped onions, celery, and leeks. Cook for 5-6 minutes until softened.

Add the garlic and tomato paste, cook for another minute.

Return the lamb to the dish along with the carrots, parsnips, stock, rosemary, thyme, and bay leaves.

Bring to a simmer, then cover with a lid and transfer to the oven.

Cook for 1.5-2 hours until the lamb is tender and the vegetables are cooked through.

Remove the herb sprigs and bay leaves. Season with salt and pepper to taste.

Serve hot with crusty bread or mashed potatoes.