To make a flavorful, easy lamb stew, add potatoes and vegetables, such as carrots and onions, to the bottom of a slow cooker. Top the vegetables with 2 pounds of trimmed lamb shoulder chops or neck pieces. Pour 2 1/2 cups of boiling chicken stock over the meat and vegetables.
Place the lid on the slow cooker, and cook the lamb stew for seven to nine hours on low, or three to five hours on high. Serve the stew garnished with a sprinkle of minced fresh parsley.
To make a quick and easy stove-top lamb stew, heat 1 tablespoon of oil in a heavy-bottomed pot. Cook 1 1/2 pounds of de-boned lamb steaks that are cut into 2-inch pieces over medium-high heat for six to eight minutes. Transfer the lamb to a plate, and sauté 4 roughly chopped carrots and 1 sliced onion for four minutes. Add 1 tablespoon of flour, and stir the mixture for one minute before adding 1/2 cup white wine to the pot and scraping any browned bits from the bottom of the pot. Pour in 2 cups of chicken broth, a can of drained diced tomatoes and trimmed green beans. Simmer the stew for approximately 10 minutes. Add the lamb back to the pot along with 1 cup of chopped fresh parsley. Season the stew with salt and pepper to taste, and serve it immediately.