I used the shredded beef with the lamb because lamb costs much more near me and I thought it would go farther than it actually did. Plus I already had it on hand. I do like lamb a lot better than beef though.
This would also be good in a slow cooker to make the cooking process even easier.
- Start by preparing the lamb stock. Peel and half the Red Onion. Place the Lamb Ribs (bone in), 12 Cups Water, both halves of the Red Onion, Bay Leaves, and Peppercorns in a large pot over medium-high heat. Bring to a boil.
- Skim the surface with a metal spoon to remove the scum. Reduce heat to medium-low. Simmer until the lamb is tender and falls off the bone (about 2 hours). Skim the surface occasionally to remove scum.
- Strain the mixture through a fine sieve into a bowl. Reserve the stock and set aside.
- Discard the Red Onion, Bay Leaves, Peppercorns, and Lamb Bones. Reserve the Lamb meat.
- Coarsely chop the Lamb meat and place in an air tight container. Cover the Lamb stock tightly. Place the Lamb meat and Lamb stock in the refrigerator over night to chill.
- Remove the Lamb stock from the refrigerator. Remove the fat from the surface and discard.
- Melt the Butter in a large pot over medium-low heat. Meanwhile, chop the Bacon and wash, half, and thickly slice the Leek. Add the chopped Bacon and sliced Leek to the Butter and cook to your desired crispiness (about 5 – 10 minutes).
- Meanwhile, peel and chop the Potatoes, Parsnip, Carrots, Turnip, and Rutabaga. Add the chopped Potatoes, Parsnip, Carrots, Turnip, and Rutabaga to the Bacon and Leek. Cook for 5 minutes, stirring occasionally.
- Add the Lamb stock, Chicken Broth, and Thyme to the mixture. Reduce the heat to low or leave it depending on your oven. Simmer for 1 hour, until the vegetables are very soft.
- Stir in the chopped Lamb and Shredded Beef. Cook for an additional 10 minutes until heated through.
- Meanwhile, chop the Parsley.
- Season with Kosher Salt and freshly ground Pepper. Remove the Thyme sprigs. Stir in the chopped Parsley.