2 tablespoons of oil1 kilo of neck of lamb cut into pieces 2.5 cm2 tablespoons of seasoned flour1 / 2 kilo of sliced onions2 stalks of celery, chopped225 g of sliced carrots1 leek sliced1 / 2 kilo of sliced potatoes1 1 / 3 cups of broth1 teaspoon of Worcestershire sauce1 teaspoon of finely chopped rosemarySalt and freshly ground black pepper15 grs of butter
Cooking time: 135 minutes.Oven temperature: 180 degrees Celsius, 350 degrees Fahrenheit.
Heat oil in a frying pan.
Cover the lamb with the seasoned flour and brown in oil.
Add the onions and the celery.
Reduce heat and cook for 5 minutes.
In a casserole in layers distributed around the lamb with the onion mixture, carrots and leeks, ending with potatoes.
Add broth, Worcestershire sauce, and rosemary.
Season well, sprinkle with butter, cover and let bake for an hour and a quarter.
Leave it open the last 45 minutes of cooking.