INGREDIENTS:
* 2 1/2 cups chicken broth
* 3 carrots, scraped and thinly sliced
* 2 onions, thinly sliced
* 1 pound potatoes, peeled and thinly sliced, about 5 medium potatoes
* 2 pounds lamb neck pieces or shoulder chops, trimmed
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* finely chopped parsley, for garnish

PREPARATION:
Place the chicken broth into a saucepan and bring to a boil. Put all the vegetables in the crockpot; arrange the lamb on top.

Add boiling stock and salt and pepper to taste. Cook for 3 1/2 to 4 1/2 hours on HIGH or 7 to 9 hours on LOW.

Sprinkle parsley over the stew and serve hot with thick, crusty bread.
Serves 4.