Irish stew

• 3 u Onion (in wedges)
• 4 u Carrot (in large chunks)
• 1.2 kg Potato (half floury, half waxy)
  Swaps (1)
• Salt (to taste)
• Black pepper (to taste)
• 2 tablespoons Vegetable Oil
• 4 sprigs Thyme
• 2 leaves Bay Leaf
• 1 handful Parsley (chopped)
• 1 kg Lamb Shoulder (boned, in large cubes)
• 1 l Lamb Stock (or water)

Instructions

1. 1

   Season the lamb and brown it in batches in a large casserole with the hot oil. Set aside.

   12 min

2. 2

   In the same casserole, fry the onion for a few minutes until lightly coloured.

   5 min

3. 3

   Return the lamb, add the stock, thyme and bay leaves, bring to the boil and simmer, covered, over very low heat.

   60 min

4. 4

   Peel the potatoes: cut the floury ones small and the waxy ones large. Add them with the carrots and keep simmering until the lamb is very tender and the small potatoes have broken down to thicken the broth.

   45 min

5. 5

   Remove the thyme and bay leaves, season with salt and pepper and serve in deep plates with parsley scattered over.