Irish stew

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1. Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1⁄4 pints water. Bring to the boil and simmer uncovered for 2 hours.
2. Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21⁄4 pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
3. Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
4. Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
5. Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
6. Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.

Per serving

524 kcalories, protein 37g, carbohydrate 45g, fat 23 g, saturated fat 11g, fibre 6g, salt 1.09 g

Latest comments and suggestions

• Gillian

  31 October 2007

  Gillian rated and commented on this recipe

  

  I loved this when we tested it in the office. I'm planning to make Irish stew at the weekend as the freezer is full of middle neck of lamb.. which I butchered on my recent butchery course!

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• Lucinda

  11 June 2008

  Lucinda rated and commented on this recipe

  

  I was hesitant at first as my partner loves lamb but I am not that keen. However, it was delicious & I served it with homemade soda bread. I had some leftover (as I made loads) and it was even better the day after and the soda bread was great for toast. I will do this again for sure.

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• Emma

  30 September 2008

  Emma rated and commented on this recipe

  

  I made this for my partner (who is Irish) as a St Patrick's Day treat. He was so impressed that I have been making it ever since. I did cheat a little and used lamb stock cubes (good quality ones) instead of making the stock from scratch but it is still fantastic and goes down a storm with everyone I cook it for. It's definately best if you can let it go cold and then reheat it later as this seems to thicken the sauce.

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Ingredients

• 3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
• 650g floury potatoes , such as King Edward
• 650g waxy potatoes , such as Desirée or Pentland Javelin
• 1kg carrots
• 2 onions
• ½ tsp fresh thyme leaves
• chopped fresh chives and parsley, to garnish

FOR THE STOCK

• bones from the lamb
• 1 large carrot , quartered
• 1 onion , quartered
• ½ celery stick, quartered
• 1 bay leaf
• 2 large sprigs of thyme
• a generous sprig of parsley
• 6 black peppercorns , lightly crushed

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Difficulty and servings

Serves 6

Preperation and cooking times

Prep 20 mins

Cook 40 mins

Ingredients

• 3 middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
• 650g floury potatoes , such as King Edward
• 650g waxy potatoes , such as Desirée or Pentland Javelin
• 1kg carrots
• 2 onions
• ½ tsp fresh thyme leaves
• chopped fresh chives and parsley, to garnish

FOR THE STOCK

• bones from the lamb
• 1 large carrot , quartered
• 1 onion , quartered
• ½ celery stick, quartered
• 1 bay leaf
• 2 large sprigs of thyme
• a generous sprig of parsley
• 6 black peppercorns , lightly crushed

Per serving

524 kcalories, protein 37g, carbohydrate 45g, fat 23 g, saturated fat 11g, fibre 6g, salt 1.09 g

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