Irish Stew

Stobhach Gaelach

Ingredients10

• lamb shoulder, bone-in, cut into chunks1 kg
• potatoes800 g
• onions3
• carrots3
• lamb or beef stock750 ml
• fresh thyme4 sprigs
• fresh parsley3 tbsp
• bay leaf1
• salt1 tsp
• black pepper1/2 tsp

Method

1. Trim excess fat from the lamb and season it with salt and pepper.
2. Peel the potatoes, onions, and carrots. Slice the onions and cut the potatoes and carrots into thick chunks.
3. Layer the lamb, onions, carrots, and potatoes in a heavy pot, adding thyme and the bay leaf between the layers.
4. Pour in the stock so it nearly covers the ingredients, then bring to a gentle simmer.
5. Cover and cook over low heat for about 2 hours, until the lamb is tender and the potatoes have started to break down and thicken the stew.
6. Discard the bay leaf and thyme stems. Stir in most of the parsley and adjust the seasoning.
7. Rest for 10 minutes, then serve hot, scattered with the remaining parsley.