Braised Lamb Shoulder with Carrots

Name: Braised Lamb Shoulder with Carrots
Yield: Yield: 6-8
Cuisine: United Kingdom
Ingredients: Sea salt and ground pepper; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 3 tablespoons dripping or oil; 2 kg (4 lb 8 oz) lamb shoulder on the bone; ½ medium turnip, roughly diced; 3 leeks, cleaned and sliced into 2 cm (1 inch) pieces; Water; 2 large onions, finely chopped; 3-4 carrots, roughly chopped