Irish Stew
Ireland's beloved one-pot — bone-in lamb neck or shoulder with waxy potatoes, carrots, onion and fresh thyme, simmered low and slow until the broth becomes a naturally thickened, deeply savoury gravy. Simple, warming and honest.
- Total
- 50 min
- Serves
- 6
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Season lamb pieces generously with salt and pepper. Brown in batches in a little oil or lard in a large, heavy pot over high heat. Remove and set aside.
About 5 min
Sauté onions in the same pot for 5 minutes. Return lamb. Layer potatoes and carrots over and around the lamb.
About 11 min
Tuck in thyme sprigs and bay leaves. Pour stock over everything — it should not quite cover the ingredients.
About 11 min
Bring to a gentle simmer. Cover tightly and cook on the lowest heat setting for 1.5–2 hours until the lamb is falling off the bone and the potatoes are very tender. Do not rush with high heat.
About 11 min
Taste the broth and adjust seasoning generously with salt. The broth will have naturally thickened from the potato starch. Remove the thyme stalks and bay leaves.
About 11 min
Scatter with fresh parsley. Serve in deep bowls with thick slices of soda bread for dipping. The dish improves dramatically the next day — make it ahead.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 38 g
- Carbs
- 38 g
- Fat
- 22 g
- Fibre
- 5 g
- Sugar
- 6 g
- Sodium
- 620 mg
Contains: gluten
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Recipe by Boon Tools.