A traditional Irish stew is made with lamb on the bone
- Prep Time : 20 minutes
- Cook Time : 60 minutes
- Barnsley chops or legs steaks - 4
- Oil - 1 tbsp
- Large onions, sliced - 2
- Large carrots, peeled and sliced widthways on the diagonal - 4
- Bay leaves - 2
- A sprig of thyme
- A sprig of parsley
- Lamb or chicken stock, to cover - 750ml-1 litre
- Potatoes, peeled and thickly sliced - 600g
- Chopped parsley to serve - 2 tbsp
- Flacked sea salt
- Freshly ground black pepper
Trim the meat of any excess fat. If using chops you can also pull off the skin you like, as there will be some fat just under it.
Heat the oil in a large casserole dish. Add the lamb and brown it well on both sides. Remove the lamb from the dish and add the onions and carrots. Cook, while stirring, for a couple of minutes, then add the herbs and put the lamb back in the dish. Pour in the stock, make sure the lamb and vegetables are just covered, and season with salt and pepper.
Cover the casserole dish and bring the stew to the boil, then turn the heat down and simmer for about 45 minutes. By this time the lamb should be well on its way to being tender. Add the potato slices in a layer on the top and simmer until they are tender and starting to break down - this should take about 20 minutes. Sprinkle with parsley before serving if you like.