Lamb stew RECIPE
Luscious lamb and rustic root veg make this stew the centrepiece of your Irish feast. For a wonderful contrast in colour and texture, serve with pickled red cabbage on the side.
Serves 6 Total Time 3 hrs 15 mins
- 3 tbsp olive oil
- 1kg lamb neck fillet, cut into 4.5cm pieces
- 3 onions, sliced
- 3 sticks celery, sliced
- 2 fresh bay leaves
- 25g thyme sprigs
- 700g floury potatoes (King Edward or Maris Piper), peeled, 250g cut into 2cm chunks and 450g into 4.5cm chunks
- 850ml chicken stock
- 1/2 swede (approx. 350g), peeled and cut into 1.5cm pieces
- 3 carrots (approx. 250g), sliced into rounds
- 5g flat-leaf parsley, leaves chopped
For the pickled cabbage
- 1/2 red cabbage (approx. 500g) shredded, tough core removed
- 3 tbsp red wine vinegar
- 1 tbsp soft brown sugar
- 2 tsp sea salt
- 15g chives, chopped
- Preheat the oven to 180°C/160°C fan/Gas Mark 4. Heat the oil in a large casserole dish, then add the lamb in batches, browning on all sides. Set the lamb aside on a plate and return the casserole to the heat. Add the onion and celery, season with salt and cook over a medium heat until softening and golden, stirring often.
- Add the bay leaves, thyme, small pieces of potato, stock and lamb. Season, pop the lid on the casserole, bring to a simmer, then put in the oven for 1 hour 30 mins.
- Meanwhile, make the pickled cabbage: combine the cabbage, vinegar, sugar and salt in a bowl, cover and set aside.
- When the stew’s cooking time is up, squash the potato with the back of a spoon then stir in the swede. Tuck the carrots and remaining potato into the stew. Replace the lid, bring back to a simmer on the hob, then return to the oven for 45–50 mins, until the vegetables are tender.
- When ready to serve, stir the chives into the red cabbage and sprinkle the stew with parsley.