Irish stew

Name: Irish stew
Yield: Serves 4
Cuisine: Irish
Ingredients: chopped fresh chives and parsley to garnish; salt and freshly ground black pepper; salt and freshly ground black pepper; good pinch of fresh thyme leaves; chopped fresh chives and parsley to garnish; 450 g waxy potatoes, such as Pentland Javelin or Maris Peer, peeled; 450 g waxy potatoes, such as Pentland Javelin or Maris Peer, peeled; 1 onion, peeled and thickly sliced; 700 g carrots, peeled; 450 g floury potatoes, such as King Edward, peeled; 2 middle necks of lamb, filleted, boned and bones reserved; 450 g waxy potatoes, such as Pentland Javelin or Maris Peer, peeled; 450 g floury potatoes, such as King Edward, peeled

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

There is some controversy about whether carrots should be included in this dish. Escoffier says no, but then what would a Frenchman know about Irish stew? I like them. Cold pickled red cabbage is a traditional accompaniment in Ireland — you can use the recipe.

Ingredients

2 middle necks of lamb, filleted, boned and bones reserved
450 g floury potatoes, such as King Edward, peeled
450

Europe
Ireland
Main course
Winter

Method

When the butcher bones the lamb for you, have him give you the bones too. Make a well-flavoured stock using the bones and the trimmings from the carrots and onion, plus other vegetables and herbs you like. You need about 900 ml of lamb stock.

Cut the lamb into large chunks and put in a heav