Irish Stew - cooking recipe

Ingredients

3 lb lamb neck chops
2 tbsp all-purpose flour
2 tbsp vegetable oil
2 None medium Spanish onions, coarsely chopped
3 None medium carrots, chopped
2 stalks celery, cut into 1/3 inch slices
1 None bay leaf
1 tsp fresh thyme leaves, chopped
4 cups chicken stock
4 None small parsnips, cut into 1 inch pieces
2 None large potatoes, peeled, cut into 1 inch pieces
5.25 oz green beans, trimmed, cut into 3/4 inch pieces

Preparation

Coat lamb in flour, shaking off excess. In a large heavy-bottomed saucepan, heat vegetable oil. Working in batches, cook lamb for 4-5 mins, or until seared. Set aside. Add remaining oil. Saute onion, carrot and celery for 5 mins, or until softened. Return lamb to pan along with herbs and stock. Bring to a boil, reduce heat and simmer, uncovered, for 1 hour, or until lamb begins to fall off the bone.
Add parsnips and potatoes to pan. Cook, uncovered, for 25 mins, or until parsnips are tender. Add green beans and cook for 2-3 mins, or until green beans are tender. Remove from heat. Season. Serve.