Ingredients

• 2 pounds lamb shoulder, trimmed and cut into 2-inch chunks
• 2 pounds russet potatoes, peeled and cut into thick chunks
• 4 medium carrots, peeled and sliced into thick rounds
• 2 large yellow onions, roughly chopped
• 4 sprigs fresh thyme
• 4 cups water
• 1 1/2 teaspoons salt

Steps

1. Layer half of the chopped onions, carrots, and potatoes in the bottom of a heavy soup pot or Dutch oven.
2. Season the lamb chunks all over with the salt, then arrange the meat in an even layer over the vegetables.
3. Tuck the fresh thyme sprigs around the meat, then cover with the remaining onions, carrots, and potatoes.
4. Pour the water over the pot until it rises just beneath the top layer of vegetables.
5. Bring the pot to a gentle boil over medium heat, then turn the heat down to low and cover tightly with a lid.
6. Let it simmer undisturbed for 2 hours, until the lamb is tender enough to cut with a spoon and the potatoes have softened to thicken the broth.
7. Remove the thyme stems, taste the broth to adjust the salt, and ladle warm into deep bowls.