Lamb Hotpot

Method

1. Cut the lamb neck into bite-sized pieces and slice the turnip and carrots into thin rounds, then peel and finely chop the onion.
2. Heat a heavy-bottomed pot or casserole dish over high heat and sear the lamb neck pieces for 2-3 minutes per side until deeply browned on all surfaces.
3. Add the chopped onion, turnip, and carrots to the pot, stirring them around the browned lamb for 2 minutes to begin softening.
4. Pour in the 2 tablespoons of bone broth, sprinkle over the thyme, and stir everything together to combine.
5. Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and allow the hotpot to gently simmer for 12-13 minutes until the lamb is tender and the vegetables have softened.
6. Remove the lid for the final 2 minutes of cooking to allow the broth to reduce slightly into a concentrated, glossy sauce before serving.