Irish Stew

Servings: 6 yield(s)
  • 1 kg diced Irish Lamb (shoulder)
  • 1 Carrot peeled & diced
  • 1 Parsnip peeled & diced
  • 1 Onion peeled & diced
  • Half a Leek diced
  • 4 Potatoes peeled & diced
  • 2 Garlic crushed
  • 2 Bay Leaves
  • 2 Sprigs Fresh Thyme
  • Handful of Young Cabbage Leaves
  • 1 l Chicken Stock
  • Fresh Ground Black Pepper
  • Drizzle of Rapeseed Oil
  1. Cover the lamb pieces in water and simmer with one of the bay leaves for 20 minutes.
  2. Heat a casserole pot, add the oil and sweat the vegetables starting with garlic & onion followed by the carrots, leeks and parsnip.
  3. Add sprigs of thyme and remaining bayleaf.
  4. Season with black pepper. Sweat for approx. 5 minutes, stirring all the time then add the diced potato.
  5. Drain the lamb and immediately add the meat to the vegetables. Cover with the warm stock. Put on a lid and simmer for approx. 1 hour stirring occasionally.
  6. After an hour add the chopped cabbage leaves and check if lamb is tender. If not cook for a further 20 minutes or until lamb is tender.
  7. Serve this Heart Dish in a bowl and enjoy with family and friends.
  8. Brian’s Tip:
  9. Great served with crusty bread.