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Lamb shoulder simmered low and slow with potato, carrot and pearl barley until the meat falls apart and the broth turns rich on its own, no wine or beer needed.
Cut the 1.2 kg lamb shoulder into 4 cm chunks, season and brown them in the 30 ml oil in a heavy pot over high heat in batches for 6 to 8 minutes each, until well coloured. Lift out.
Lower the heat and cook the sliced onions in the same pot for 6 minutes, scraping up the browned bits stuck to the base.
Return the lamb, add the 1 litre stock, the pearl barley, the thyme and the bay leaves. Bring to a gentle simmer, cover and cook on low for 90 minutes, stirring occasionally.
Add the 700 g potato chunks and the 300 g carrot chunks and simmer uncovered for 35 to 40 minutes more, until the lamb is fork tender and the potatoes have started to break down and thicken the broth.
Take the pot off the heat and rest for 10 minutes so the stew settles. Fish out the bay leaves.
Season to taste and scatter the chopped parsley over each bowl.
