Because what’s the good on an Irishman’s wife if she doesn’t have a good Irish Stew recipe up her sleeve?
- 2 tbsp Olive Oil (extra virgin)
- 1 Leek (finely sliced)
- 1 Brown Onion (finely sliced)
- 3 cloves Garlic (crushed)
- 1.2 kg Lamb Shoulder (cut into 4cm cubes)
- 1 carrot (large)
- 1 l Beef Stock
- 1 bunch Dutch Carrots (trimmed)
- 6 baby potatoes (or 3 larger potatoes cut in half)
- 1 Bay Leaf
- Sprigs Thyme
- Sprigs Parsley (flat leaf )
- 1 tbsp Worcestershire Sauce
- Sea Salt Flakes
- Pepper (freshly ground)
- Preheat oven to 150°c.
- In a large, cast iron pot, combine olive oil, leek & onion. Cook on the stovetop on a low heat till softened (about 10 minutes). Add garlic. Cook for 1 minute and stir through. In a hot frypan, seal the lamb chunks. Turn once and seal the other side (usually about 1 minute on each side) This will need to be done in stages. Don’t overcrowd the pan. We’re sealing in all the goodness and rendering any fat on the outside!
- Combine the sealed lamb into the onion/leek pot. Add the beef stock, large carrot, and herbs. Bring to simmer point on top of stove, then pop in the oven (lid on) for 2.5 hours.
- Remove from oven. Remove mushy carrot (you’ve used all its good flavour) and add the baby potatoes, and dutch baby carrots.
- Pop back in the oven for a further 30 mins. Remove from the oven again. Taste test and make sure that lamb is falling apart.
- Stir through the worcestershire sauce and season with salt/pepper.
You may wonder why i didn’t nix the frypan and just one pot cook the whole thing. You actually can. The reason i don’t is that i love my cast iron pot (we have a relationship!). Most of my cookware is Le Creuset enameled cast iron. This stuff is the bomb for slow cooking, however it just hates high heat and i really wanted to render that fat good and proper!
If you prefer more of a sauce than a broth, try adding a potato with the large carrot. Instead of discarding like the carrot, remove the potato, mash thoroughly and stir back through. It will thicken things up a little and give you a more gravy like consistancy.
Keywords: Dinner, lamb, slow cooked, stew