Step 1

Preheat the oven to 325 degrees F.

Step 2

Heat the olive oil in a medium to large Dutch oven or flameproof casserole dish. Add the lamb to the hot oil and cook until browned on all sides (a few minutes). Remove the meat from the pan and set it aside. Add the carrots and onions to the pan- stir and cook for a few minutes, seasoning to taste with salt and pepper. Return the meat to the pot, add the broth and bring to a boil. Add the potatoes and season again with salt and pepper. Place thyme sprigs on top.

Step 3

Cover and bake in the oven for 1 1/2 to 2 hours, until the meat is very tender. (see tips below for alternative step here) Add chopped herbs and serve.