Cawl Cymraeg - Welsh Broth ( Diolch yn fawr to Wild Canary for this recipe )

Ingredients

1 pound lamb shoulder chops, cut in half

3 cups water

1 1/2 teaspoons salt

1/4 teaspoon white pepper

1 teaspoon snipped parsley

2 medium carrots, cut into half inch slices

3 small white turnips, cut into 1/2 inch slices

1 large leek and top, cut into 1/2 inch slices

2 medium potatoes, pared, quartered

1 tablespoon flour

2 tablespoons water

1 tablespoon snipped parsley

Preparation

Place meat in Dutch Oven; add 3 cups water, the salt and pepper. Heat to boiling. Boil 5 minutes. skim and film from surface. Stir in 1 teaspoon snipped parsley, the carrots, turnips and white part of leek; cover. Reduce heat. Simmer 2 1/2 hours Cover; refrigerate no longer than 48 hours. Remove fat from surface. Heat to boiling. Stir in potatoes; cook until almost done, about 20 minutes. Make sure potatoes stay covered. Shake flour and 2 tablespoons water in tightly covered jar; stir into broth. Stir in green top of leek and 1 tablespoon snipped parsley. Simmer 10 minutes. Serve.

These days I probably would pop it all into a crock pot and let it go.