1 pkg. lamb neck bones
1 pkg. lamb shank
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. rosemary
1 clove garlic, sliced
2 tbsp. Worcestershire sauce
3 med. size potatoes
2 carrots, sliced
1 sm. onion, cut up
1 sprig fresh thyme
2 tbsp. cooking oil

Cut lamb into serving size pieces. Season with salt, pepper, rosemary, garlic and Worcestershire sauce. Marinate for 1/2 to 2 hours.

In a medium sized skillet heat 2 tablespoons of oil and brown meat on both sides. Add water to cover and cook on medium low flame until tender.

Add sliced potatoes, carrots and onions in layers. Add a sprig of fresh thyme and 1/2 teaspoon of salt. Simmer for an additional 20 minutes or until vegetables are tender. This may be served with rice or used as a one pot meal.