Lamb Potato Stew
Ingredients
- 1 (3 to 4 pound) leg of lamb with shank bone, trimmed
- 1 large yellow onion
- 1 small bunch fresh parsley, stems and leaves separated, plus more for garnish
- 6 sprigs fresh thyme, stems and leaves separated
- 2 bay leaves
- 6 cups water
- 2 pounds russet potatoes, peeled, halved and thickly sliced
- 1 ¼ teaspoons salt, divided
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