Ingredients
2 carrots
1 parsnip
1 turnip
2 sticks celery
1 large potato
750-800g (1 ½ lb) neck of mutton chops
1/3 cup oatmeal
2 cups beef stock
1-2 tablespoons oil
butter
salt & pepper
Method
Place all diced vegetables into slow cooker. Coat chops with oatmeal seasoned with salt & pepper.
Heat oil in large frypan and brown chop on both sides. Put into slow cooker. Pour over stock.
Cover and cook on Low for 6-10 hours or High 4-5 hours.
Serve with chopped parsley, mashed potato or rice.
Serves 4