2 1/2 lb. lamb neck or shoulder
2 lb. onions
2 lb. potatoes
3 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. leaf thyme, crumbled
1 clove garlic, peeled
Chopped fresh parsley

Cut the meat into chunks including the bone. Cut off and discard excess fat. Peel the onions and cut into 1/4 inch thick slices.

Arrange a layer of potatoes and a layer of onions in a Dutch oven or 8 cup flame proof casserole with 1 teaspoon salt, part of the pepper and 1/2 teaspoon thyme. Add all the meat; season with 1 teaspoon salt, part of the pepper, and 1/2 teaspoon of the thyme.

Add the remaining onion slices and top with the remaining potato slices. Sprinkle with the remaining salt, pepper, and thyme. Tuck the peeled garlic down the side.

Add water to about 3/4 the way up the meat and vegetables (2-4 cups). Bring to boiling, lower heat, cover and simmer for 1 hour or until meat and vegetables are tender. Sprinkle with chopped parsley.

Serves 6.