Kuzu Güveç (Lamb Casserole) with Root Vegetables and Herbs

Preheat oven to 160°C (320°F).

Heat olive oil in a large Dutch oven or casserole dish over medium-high heat. Brown the lamb pieces in batches, ensuring not to overcrowd the pot. Remove the lamb and set aside.

Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute.

Add the carrots, potatoes, and parsnips to the pot and stir to combine.

Return the browned lamb to the pot. Add the dried oregano, dried thyme, and bay leaf. Season with salt and pepper to taste.

Pour in the beef or lamb stock, ensuring the ingredients are mostly covered. Add more liquid if necessary.

Bring the mixture to a simmer, then cover the pot with a lid.

Transfer the pot to the preheated oven and cook for 2 to 2.5 hours, or until the lamb is very tender and the vegetables are cooked through.

Remove the casserole from the oven and let it rest for 10 minutes before serving. Remove the bay leaf before serving.

Garnish with fresh parsley and serve hot.