Lamb & Potato Stew

Preheat oven to 400 degrees F.

Cut meat off the leg of lamb and cut into 1-inch pieces. Refrigerate. Place the bone in a roasting pan. Roast until browned, about 40 minutes.

Transfer the roasted bone to a large saucepan. Peel onion (reserve skin), slice and set aside. Add the onion skin, parsley and thyme stems and bay leaves to the saucepan. Add water and bring to a boil. Reduce heat to maintain a simmer. Partially cover and cook until any meat is falling off the bone and the stock is brown, about 1 hour. Strain the stock through a fine-mesh sieve into a bowl. (Discard solids.) You should have 4 cups stock.

Preheat oven to 250 degrees F.

Arrange half the potatoes in a large ovenproof pot. Sprinkle with 1/2 teaspoon salt. Top with the reserved meat, sliced onion and parsley and thyme leaves. Sprinkle with 1/2 teaspoon salt and top with the remaining potatoes. Sprinkle with the remaining 1/4 teaspoon salt. Pour in the stock.

Bring the stew to a simmer over low heat (do not boil). Cover the pot and carefully transfer it to the oven. Bake until the meat is very tender and the potatoes and onions are very soft, 2 to 3 hours.