Irish Stew
For authentic Irish Stew, use lamb neck with the bones. The neck is the most inexpensive cut.
SERVES 4–6
INGREDIENTS
- 4–6 cups Basic Chicken Broth or Scotch Broth
- 2½ pounds lamb meat
- 2 onions
- 2½ pounds potatoes
- Salt and pepper
- 2 tablespoons chopped parsley (optional)
Preheat the oven to 375 degrees. Trim off excess fat and cut the lamb into pieces, through the bones. Thinly slice the onions and potatoes.
Place these 3 ingredients in layers in an oven-ready casserole dish, sprinkling each layer with salt and pepper. A layer of potatoes should be on top.
Pour in enough broth to fill the casserole halfway up. Cover. Bake for 2 hours. Uncover and bake for an additional 30 minutes. Sprinkle with parsley and serve.
