This recipe is from Haaretz's archives.


1.5 kilos lamb (neck or shoulder), cut in large cubes and trimmed of fat
4 medium onions
5 potatoes
2 large celery roots
4 parsley roots
6 Jerusalem artichokes
3 tbsp olive oil
2.5 cups beef stock
3 sprigs thyme
10 sprigs parsley, separated into leaves and stems (leaves for garnish )
1 bay leaf
2 garlic cloves
salt and pepper


Cut the onion into thin slices. Peel the potatoes, celery roots, parsley roots and Jerusalem artichokes and cut them all into slices about a centimeter thick. Season the lamb and brown it in a little olive oil in a wide pot over medium heat. Transfer to a plate.

Put the vegetables into the pot in which the meat was browned and saute for 2-3 minutes, adding a little salt. Return the meat to the pot and mix with the vegetables. Add the liquids and the garlic. Tie the herbs with string and add to the pot, making sure they are covered by the liquid. Bring to a boil and then transfer to an oven heated to 180 degrees Celsius.

Bake for two hours. Check every half hour to make sure there is enough liquid in the pot. After two hours, see if the meat is tender. If not, let it bake for another 30 minutes. Transfer the meat and vegetables to a serving dish and spread some parsley leaves and sauce on top. Serve immediately.