Ingredients:
3 large baking potatoes, peeled and thickly sliced
2 lb (900g) boneless lamb shoulder,
cut into 11⁄2in (3.5cm) pieces
3 large onions, sliced
3 carrots, thickly sliced
salt and freshly ground black pepper
large sprig of thyme
1 bay leaf
2 1⁄2 cups lamb stock or beef stock
Method:
1 Preheat the oven to 325°F (160°C). Beginning and ending with potatoes, layer the lamb, onions, and carrots in a large, heavy casserole, seasoning each layer with salt and pepper. Tuck in the thyme and bay leaf. Add the stock and cover.
2 Bake for 1 hour. Uncover and bake 30–40 minutes more, until the potatoes are browned and the meat is very tender. Serve hot.
Notes and Tips:
good wIth A fresh green vegetable, such as kale or broccoli. PrePare ahead The stew can be made up to 2 days ahead, cooled, covered, and refrigerated. Reheat thoroughly in the oven before serving.
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| Irish stew recipe |
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