Irish Stew

Method

1. Trim off any thick pieces of hard fat from the lamb, cut it into 3–4 cm chunks and season with half the salt and the pepper. Cut the onions into thick wedges and the carrots into 2 cm chunks. Peel all the potatoes: cut the floury ones into small 2 cm cubes (they will melt and thicken the stew) and the waxy ones into large 4–5 cm chunks; keep the large ones in a bowl of cold water so they don't turn grey.

   Add in this stepBoneless lamb shoulder or neck fillet 400 gSalt 0.4 tspBlack pepper ¼ tsp

2. Heat the oil in a heavy 20 cm pot over medium-high heat. Pat the lamb dry with kitchen paper and lay it in a single layer without crowding; if it doesn't all fit, brown it in two batches. Cook for 6 min in total, turning only once a deep brown crust has formed on each side. The meat does not need to be cooked through yet.

   Add in this stepVegetable oil 1 tbsp

   medium-high heat

3. Lower the heat to medium heat, add the onions and carrots and cook for 4 min, stirring and scraping up the brown bits from the bottom, until the onions start to soften and look glossy.

   Add in this stepOnions (medium) 1Carrots (medium) 1½

   medium heat

4. Pour in the stock and add the small floury potato cubes, the thyme, the bay leaves and the rest of the salt. Bring to the boil over high heat (about 6 min), skim off any grey foam with a spoon, then turn the heat down to low heat so only a few small bubbles break the surface. Cover with the lid slightly ajar and simmer for 1 h.

   Add in this stepLamb or chicken stock (or water) 700 mlFloury potatoes (for thickening) 200 gFresh thyme sprigs 3Bay leaves 1Salt 0.4 tsp

   high heat→low heat

5. Drain the large potato chunks and add them to the pot, pushing them down so they sit mostly under the liquid. Cover and keep simmering over low heat for 30 min, until a knife slides easily into the potatoes and the lamb falls apart when pressed with a spoon. If it looks dry, add a splash of hot water.

   Add in this stepWaxy or all-rounder potatoes 400 g

   low heat

6. Turn off the heat and remove the thyme stalks and bay leaves. Press a few potato pieces against the side of the pot and stir them in to thicken the broth, then taste and add a little more salt and pepper if needed. Let the stew rest with the lid on for 5 min, then stir in the parsley and serve in deep bowls.

   Add in this stepFresh parsley, chopped 2 tbsp