Step 1

Preheat the oven to 150°c.

Step 2

Warm up a cast iron casserole with a little oil. Once hot, add a few lamb pieces. Brown lamb on all sides. Cook the lamb in batches to avoid overcrowding in the pot and the meat stewing. After each batch is cooked, remove the meat from the pan, place on a plate, and set aside. See those little cooked browned bits stuck to the bottom of the pot? Those crispy bits add so much flavor to stews and sauces, so don’t worry if anything sticks or if there are any little burnt bits in the pan. It’s all flavor!

Step 3

Add a little more olive oil (if needed) and the onions and leeks to the Dutch oven. Saute on low to medium heat until they are softened translucent.

Step 4

Add the browned lamb back into the pot along with the carrot, herbs, and beef stock. Stir the beef broth to combine all the ingredients and bring to a simmer on top of the stove.  Pop in the oven (lid on) for 2.5 hours.

Step 5

Remove from oven. Add the baby potatoes and Dutch baby carrots.

Step 6

Pop back in the oven for a further 30 mins. Remove from the oven again. Taste test and make sure that you have tender meat, cooked potatoes, and the lamb pieces are melting in your mouth.

Step 7

Stir through the Worcestershire sauce and season with salt/pepper.