Lamb Neck Steak with Root Vegetables

Braising neck steak, with parsnips, potato, onion, spring onion, celery, plus yellow and green pepper.

Lamb stock, but no herbs. Served with black pepper. Other root vegetables can be used according to what you have in your fridge.

Brown the lamb steaks for ten minutes on each side at a medium heat, in a little sunflower oil. Add a chopped onion and fry for another ten minutes or so.

Add boiling water to the pan. Add the other vegetables, and stir together. Cook at a low simmer for another two hours until the lamb is tender. Add the lamb stock in the last fifteen minutes or so to retain the strongest flavour.