Crock Pot Lamb Stew

lamb (1 1/2 lbs) shoulder or stew meat
carrots (4) chopped
celery (4 stalks) chopped
onion (1) chopped
potatoes (3) medium size, diced
thyme fresh
bay leaves (2 leaves)
beef stock (2 cups)
water (1 cup)
olive oil (1 1/2 tbl)
garlic cloves (8)
salt to taste
black pepper to taste


In large pan, heat 1 tablespoon of olive oil on medium-low heat.  Saute carrots, onions, and celery until they soften and onions become clear.

In another pan, heat 1/2 tablespoon of oil.  Chop 4 cloves of garlic and rub on lamb.  Place lamb in pan and brown all sides.  About 5 minutes.

Dice potatoes into 1" cubes.  Chop the remaining garlic.  Place the lamb and vegetable into the crock pot.  Add the beef broth, water, garlic, potatoes, bay leaves, and thyme.  

Cook for about 4 hours.  It's ready when the lamb meat flakes off.  Remove the bones if you prefer.