date:May 13, 2014
Simmer, partially covered, for 1 1/2-2 hours or until the meat falls off the bones. Remove meat and set aside. Strain the stock, discarding vegetables. Shred the meat when cool.
2. Heat oil in a large saucepan over medium heat. Add leek and garlic. Cook, stirring, for 8-10 minutes. Stir in potatoes, water and 3 cups of stock. Simmer, partially covered, for 15-20 minutes. Stir in cream and simmer, uncovered, for 10 minutes.
3. Slightly mash the potatoes. Add the shredded meat and stir over low