Step 1

Heat the oil in a dutch oven over medium-high heat.

Step 2

Pat the lamb shoulder dry with paper towels then generously season with salt and pepper. Sear the lamb in the hot oil until well browned on all sides, 2 to 3 minutes per side. Transfer seared lamb to a plate and set aside.

Step 3

Add the onions to the pot and cook until softened, about 3 minutes.

Step 4

Stir in the flour until thoroughly combined, about 1 minute.

Step 5

Pour in the beef broth and stir to combine. Add the lamb and bring to a boil.

Step 6

Reduce heat to medium-low. Cover and simmer until meat is tender and falls off the bone, about 2 hours.

Step 7

Transfer the lamb to a plate and discard bone and extra fat. Break up the meat into bite size pieces and return to the pot along with the carrots and potatoes.

Step 8

Increase heat to medium and cook uncovered, stirring occasionally, until carrots and potatoes are tender and stew has thickened, about 25 minutes.

Step 9

Take off the heat and stir in the fresh parsley. Season with salt and pepper to taste.

Step 10

Ladle into bowls and serve.