mum's famous lamb casserole

I decided to make a lamb casserole today, in part due to the enormous casserole dish my partners mother gave me and in part due an old family recipe from my own mother. The best thing about this casserole is how cheap and easy it is to make, and the lamb just melts in your mouth. this recipe feeds 6 (good sized serves) but if u don't want this much casserole just use less portions, it also freezes well as long you take the meat off the bones first.

you will need...
6 good sized pieces of lamb (budget cuts are great for this dish as it is slow cooked)
2 medium onions
3 cloves garlic
6 medium potatoes
3 large carrots
1/4 of a medium sized pumpkin
1 zucchini
1 1/2 cups frozen peas
1 litre chicken stock
salt and pepper to taste

chop onion and garlic finely and fry lightly in oil, sear the meat on either side to seal the juices in and put it all into large casserole dish. cut vegetables into good sized peices and add to meet, cover all with the stock and put into preheated oven (160 c) and cook for 4-5 hours or until lamb is falling off bone.

I generally serve this with pasta or fresh crusty bread and butter. The perfect winter meal