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Post by Allan on Aug 9, 2007 21:38:12 GMT -5
Irish Stew 3 lbs Yukon Gold potatoes 1 lb onions 2 1/2 lbs lamb shoulder 2 1/2 tsps coarse salt pepper, freshly ground 2 tsps fresh thyme, chopped 3 cups stock 2 tbsps fresh flat leaf parsley
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Peel the potatoes, and cut 1 pound into 1/4" rounds.
Halve the onions lengthwise and then slice into half moons. The lamb should be cut into 1" cubes.
Preheat oven to 325ยบ.
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Lay the sliced potatoes evenly spread in the bottom of a large (5 - 6 quart) Dutch oven.
Layer half of the sliced onions on top of the potatoes.
Place lamb cubes on top of the onions. Sprinkle with 1 1/2 tsp salt and season with pepper. Add the thyme. Place the remaining onions on top on the seasoned meat. Add stock plus 1 cup of water.
Place the whole potatoes on top of the onions. Sprinkle with the remaining salt; season with pepper.
Cover with a tight fitting lid; bring to a boil stove top over medium - high heat. Transfer to oven; cook, without stirring, for 2 hours.
Sprinkle with parsley before serving.
This recipe will serve 4 to 6.
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