Irish Lamb Stew

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See original recipe at: yourlivingcity.com

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recipe byyourlivingcity.com

Categories:
- Dinner
- Lamb
- Potato
- Stew

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Ingredients:

1-1½ kg neck or shoulder of lamb
Bouquet of parsley, thyme and bayleaf (tied together with twine)
3 large onions, chopped
Salt and freshly ground black pepper
3-4 carrots, chopped into bite-sized pieces
1 leek, chopped into bite-sized pieces (optional)
Potatoes, peeled and chopped
Enough stock to cover.
Finely chopped parsley

Trim off all the fat from the meat and cut into cubes. Dust in seasoned flour and brown off in some olive oil.
Into a fresh pot, put the meat, bouquet of herbs, onions, seasoning and carrots. Cover with water or stock (lamb or beef). Simmer gently for one and a half hours. Skim off the foam as it rises. When I use beef I use a packet of oxtail soup for extra flavour and thickening.
Add the potatoes and continue cooking for 25 minutes.
When the meat and vegetables are cooked remove the bouquet of herbs.
Serve up and add the chopped parsley, eaten with the brown bread I posted earlier.

See original recipe at yourlivingcity.com