Traditional Irish Stew with Lamb Neck, Potatoes and Onions

What you need

• 1 kg (2 lb) bone-in lamb neck, cut into 4 cm (1 1/2 in) pieces
• 900 g (2 lb) floury potatoes, peeled
• 2 large onions, thickly sliced
• 3 carrots, cut into 3 cm (1 in) chunks
• 4 sprigs thyme
• 2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp parsley, chopped

Method

Restated from the original video

1. 1

   Slice a third of the potatoes 1 cm (1/2 in) thick and cut the rest into 4 cm (1 1/2 in) chunks. Keep both in cold water.

2. 2

   Trim any large lumps of fat off the lamb.

3. 3

   In a heavy pot, spread the sliced potatoes in the bottom and cover with half the onions. Season lightly with salt and pepper.

4. 4

   Add the lamb, then the carrots, the remaining onions and the thyme. Season with the remaining salt and pepper.

5. 5

   Pour in 700 ml (3 cups) of cold water, enough to just cover the lamb. Bring to a boil and skim off the foam.

6. 6

   Cover, reduce to the lowest heat and simmer gently for 1 hour.

7. 7

   Drain the potato chunks and lay them on top. Cover and cook until the lamb is tender and falls from the bone, about 40 min.

8. 8

   Stir gently, crushing some of the sliced potatoes against the pot to thicken the broth. Skim off the fat and taste for salt.

9. 9

   Stir in the parsley and serve hot in wide bowls.

Imported from victoriahaneveer.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.