Irish Stew
recipe
Irish Stew
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Irish chef Richard Corrigan's St Patrick's Day menus are legendery. Here, he shares his popular Irish stew recipe
Ingredients
- 2 middle necks of lamb, filleted, boned and bones reserved
- 450g floury potatoes, such as King Edward, peeled
- 450g waxy potatotes, such as Maris Piper, peeled
- 700g peeled carrots
- 1 onion, peeled and thickly sliced
- decent pinch fresh thyme leaves
- salt and freshly ground black pepper
- chopped fresh chives and parsley
Serves:
4
Cook Time:
80
Total Time:
80min
Directions
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- Make l stock with lamb bones and trimmings from the carrots and onions and some fresh parsley stalks.
- Cut the lamb into large chunks and put in a heavy-based pan. Pour in the stock and bring to the boil, skimming frequently.
- Remove the lamb with a draining spoon and reserve. Strain the stock into a clean pan. Add the lamb and bring back to the boil, reduce the heat, cover and simmer gently for minutes.
- Meanwhile, cut the carrots and potatoes into chunks. Add carrots, onion and floury potatoes to the pan and simmer for another minutes. Add the waxy potatoes and the thyme and simmer a further ? minutes or until the lamb is very tender. The floury potatoes will have broken down to thicken the sauce, while the waxy potatoes will keep their shape.
- Remove from the heat, cover and leave, without stirring for minutes. Check seasoning, serve generously sprinkled with fresh chives and parsley.
Source: Richard Corrigan
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