Irish Stew

  • 3 lbs lamb shoulder
  • 5 large carrots
  • 4 onions
  • 5 medium sized potatoes
  • Salt
  • Pepper
  • Freshly chopped parsley
  • 1.5 pints stock (lamb if possible)

Trim fat off the lamb and cut the meat into squares, about an inch thick. Gently heat in a hot pan to render off any fatty pieces. Toss out any rendered down pieces of lamb.

Peel the carrots, onions and potatoes and cut into chunks a little bigger than an inch thick.

Into a large pot, add layers of the lamb, carrots, onions and potatoes, seasoning each layer with salt and pepper.

Add the stock to the pan to deglaze it and then pour into the pot.
Bring to boil on top of stove and then lower the heat to simmer the stew until cooked. It will take about an hour and a half.

If the stew needs thickening, stir in 1 tbsp of corn flour mixed with 1 tbsp of water. Add chopped parsley and serve.