Reprinted with permission from The Irish Pub Cookbook by Margaret M. Johnson (Chronicle Books 2006).
Prep Time: 15 minutes
Cook Time: 2 hours, 10 minutes
Ingredients:
- 2-1/4 pounds boneless lamb shoulder, cut into 1/2-inch pieces
- 1 pound lamb neck bones
- 6 cups homemade chicken stock, canned low-sodium chicken broth, or 6 chicken bouillon cubes mixed with 6 cups boiling w
- 3 medium potatoes, peeled and cut into 1-inch pieces
- 1 tablespoon minced fresh thyme
- 2 bay leaves
- 2 tablespoons minced fresh herbs, such as tarragon, marjoram, and rosemary
- 2 small onions, sliced
- 2 leeks (white part only), washed and chopped
- 4 to 5 carrots, peeled and thickly sliced
- Salt and freshly ground pepper to taste
- Minced fresh flat-leaf parsley for garnish
Preparation:
In a stockpot or large saucepan over medium heat, combine the lamb, bones, and stock or broth. Bring to a boil and skim off any foam that rises to the top. Reduce the heat to low, cover, and cook for 60 to 70 minutes, or until the meat is tender.Add the potatoes, thyme, bay leaves, and herbs, return to a boil, reduce the heat, and simmer, uncovered, for 12 to 15 minutes, or until the potatoes are nearly tender. Add the onions, celery, leeks, and carrots and simmer for another 30 minutes. Uncover and cook for 15 to 20 minutes longer, or until the vegetables are tender and the stock has thickened. Season with salt and pepper.
To serve, ladle the stew into shallow bowls, sprinkle with parsley, and serve with brown soda bread.
