Irish Stew

Name: Irish Stew
Total time: 2 h 30 min
Yield: 6 servings
Ingredients: 1200 g Lamb shoulder, boneless, cut into large chunks; 1200 g Russet potatoes, peeled; half thinly sliced, half cut into chunks; 4 Carrots, cut into thick pieces; 2 Yellow onion, thickly sliced; 4 sprigs Thyme (fresh); 2 tsp Table salt; 1 tsp Ground black pepper; ¼ cup Flat-leaf parsley, chopped, for serving

2 hr 30 minServes 6$54.71

Chunks of lamb shoulder are layered with onions, carrots, and potatoes, covered with water, and simmered slowly with thyme until the lamb is tender and some of the potatoes have broken down to thicken the broth. It is finished with chopped parsley.

Ingredients

1200 gLamb shoulderboneless, cut into large chunksBuy 2.65 lb
1200 gRusset potatoespeeled; half thinly sliced, half cut into chunksBuy 2.65 lb
4Carrotscut into thick piecesBuy 0.54 lb
2Yellow onionthickly slicedBuy 0.64 lb
4 sprigsThyme (fresh)Buy 1 package
2 tspTable saltBuy 1 canister
1 tspGround black pepperBuy 1 jar
¼ cupFlat-leaf parsleychopped, for servingBuy 1 bunch

Method

Layer the sliced potatoes in the bottom of a heavy pot, then add the lamb, onions, carrots, and potato chunks, seasoning each layer with salt and pepper.
Tuck in the thyme and pour in enough cold water to just cover, about 5 cups.
Bring to a boil, skim, then cover and simmer very gently until the lamb is tender, about 1 3/4 hours.
Remove the thyme stems, taste for salt, and stir gently so the broken-down potatoes thicken the broth.
Serve in bowls scattered with parsley.