|Lamb shoulder||3 Pound, cut in 2-inch cubes|
|Onion||1 , sliced|
|Celery stalk||1 , cut up|
|Water||2 Cup (32 tbs)|
|Whole potatoes||8 Small|
Place Dutch Oven over medium heat.
Brown lamb meat thoroughly in hot fat.
Season, then add sliced onion, celery, and water.
When valve clicks, reduce heat to low and cook about 45 minutes.
The and remaining vegetables.
Cover and cook until tender about 45 minutes.
Remove vegetables and thicken lamb and juices to the desired consistency.
Add cooked vegetables, mix lightly, and heat thoroughly.