Potatoes and lamb

A new twist on a delicious comfort food, Irish stew.

Serves 4

500g lamb shoulder chops
6 boiling potatoes, washed and diced
1 onion, peeled and diced
2 carrots, diced
2 cups vegetable or tomato juice
pinch salt
freshly ground black pepper, to taste
1 bulb Shanghai bok choy, leaves, sliced
2-3 sprigs coriander

Preheat oven to 160°C.
Place chops, potatoes, onion, carrots, juice, salt and pepper in a large baking dish.
Cover, place in preheated oven and cook for 1½-2 hours, or until the meat is very tender.
Remove from the oven and stir through the bok choy leaves.
Spoon off any fat, and serve garnished with coriander.

Variation: use sliced spinach in place of the Shanghai bok choy.