INGREDIENTS

• 1 tablespoon olive oil
• 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 1 large onion, sliced
• 2 carrots, peeled and cut into large chunks
• 1 parsnip, peeled and cut into large chunks (optional)
• 4 cups water, or as needed
• 3 large potatoes, peeled and quartered
• 1 tablespoon chopped fresh rosemary (optional)
• 1 cup coarsely chopped leeks
• chopped fresh parsley for garnish (optional)