2 lbs. lamb
5 cups water
2 tsps. salt
1 Tbsp. shortening
2 lbs. red potatoes
1 1/2 lbs. yellow onions, sliced
1/2 tsp. coarse black pepper
1 bay leaf
1 Tbsp. parsley, chopped

Take bones and fat from lamb. Place in a saucepan with 5 cups of water and 1 teaspoon salt. Bring to a boil, skim off fat and simmer. Brush bottom of heavy stew pot with 1 tablespoon of shortening. Peel potatoes. Leave 8 of the largest ones whole, slice others 1/2 inch thick. Slice onions. Line pot with sliced potatoes. Distribute onions over potatoes. Dredge lamb with 1 teaspoon salt and black pepper and distribute over onions. Top with remaining onion and the whole potatoes. Add bay leaf and pour 2 1/2 cups of broth from bones into stew pot. Cover and place at 350 degrees. Bake 2 hours. Continue simmering remaining broth. After 2 hours, strain broth and pour into stew pot. Cover and bake 30-45 minutes. Remove from oven, sprinkle with chopped parsley and serve at once. Serves 8.