For this dish you can use the shoulder or other slightly tougher cuts of lamb. This meat is very tasty and juicy, but it requires a bit more time to cook or roast than more tender cuts.
- 1Use a large casserole dish and brown the meat in a small amount of oil. Cut the onions, celeriac and 3 of the apples into small and large pieces and add to the casserole.
- 2When the vegetables are tender add the lamb stock and a cinnamon stick and bring the casserole to the boil. Allow to simmer for 1 to 1½ hours. Keep an eye on the casserole and add a bit more water if it starts to boil dry.
- 3Towards the end of the simmering time add salt to taste, along with the celery and the rest of the apples. Serve in deep plates.