Slow Cooker Irish Stew - cooking recipe

Ingredients

3 lbs leg of lamb, shoulder chops or 3 lbs lamb shanks
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
3 onions, chopped
2 large carrots, chopped
2 tablespoons fresh Italian parsley, chopped
1 2 tablespoons fresh thyme or 2 tablespoons savory, chopped
2 cups beef stock or 2 cups chicken stock
2 1/2 lbs round potatoes (Iabout 8) or 2 1/2 lbs long potatoes, peeled and cubed (Iabout 8)
2 tablespoons butter, softened
2 tablespoons all-purpose flour

Preparation

Sprinkle both sides of lamb cuts with half of the salt and pepper. Brown lamb all over, in batches, in a skillet over medium-high heat. Place in slow cooker.
Add water to skillet and bring to a boil, scraping up brown bits. Pour liquid into slow cooker.
Return skillet to medium heat and cook onions, carrots, parsley thyme and remaining salt and pepper for about 8 minutes until softened and beginning to turn golden.
Scrape into slow cooker.
Add stock and potatoes. Cover and cook on low for 8 hours or until lamb is tender and easily pulls away from the bone.
In a small bowl, mash together butter and flour until well combined. Uncover slow cooker, and stir butter mixture into stew and cook on high for 20 minutes or until slightly thickened.