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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

Ingredients

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  • 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

Instructions

  1. 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.
  2. 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.
  3. Meanwhile, make the pickled cabbage: combine the cabbage, vinegar, sugar and salt in a bowl, cover and set aside.
  4. 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.
  5. When ready to serve, stir the chives into the red cabbage and sprinkle the stew with parsley.

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