Crock Pot Lamb Stew

Taken from the Irish variation, but modified to suit our family's tastes!!! Soooo good on a cold day:)

• Ready In: 4 hrs 15 mins
• Serves: 4

Ingredients

• 1  lb lamb chop, trimmed of fat and bones
• 2 1⁄2 cups  low-sodium  beef bouillon, mixed
• 4  medium potatoes, peeled and cubed
• 1  carrot, peeled and sliced
• 1  celery rib, chopped
• 1⁄2  white onion, rough chopped
• 4  ounces frozen corn
• 1⁄4 cup fresh mushrooms
•  half  salt and pepper, to taste
•  parsley, to taste

Directions

1. Trim and cube the chops, placing them in the bottom of the crockpot.
2. Sprinkle with "half salt", pepper and parsley.
3. Repeat with every layer, potatoes being the next layer after the lamb.
4. Once layered, pour in the oxo beef bouillon, made according to the package directions.
5. Cook on low in the crock pot for 8 hours, or on high for four.
6. If desired, serve with buttered bread or rolls.
7. ***Alternatively, put it in a covered casserole dish in the oven at 325F for one hour and 40 minutes.