Irish Stew

Ingredients

• 900g lamb shoulder or neck, bone-in, cut into chunks
• 900g waxy potatoes, peeled, half sliced thin and half cut into large chunks
• 2 large onions, sliced
• 5 cups water
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Soda bread, for serving

Before you cook

• Trim excess fat from the lamb and cut it into large chunks.
• Peel the potatoes; thinly slice half and cut the other half into large chunks, keeping them separate.
• Slice the onions.

Steps

1. Layer half the lamb, onions and thinly sliced potatoes in a heavy pot.
2. Repeat with the remaining lamb, onions and sliced potatoes.
3. Pour in the water until the meat is just covered.
4. Season generously with salt and pepper.
5. Bring to a simmer over medium heat.
6. Skim off any foam that rises to the surface.
7. Cover and reduce the heat to low so the stew barely simmers.
8. Cook for 1.5 hours.
9. Add the reserved potato chunks.
10. Continue simmering, covered, for 45 minutes more until the lamb is very tender and the chunked potatoes are soft.
11. Skim any fat from the surface.
12. Taste and adjust the seasoning.
13. Ladle into bowls and scatter with fresh parsley.
14. Serve hot with soda bread.