Huey's Irish Stew With a Touch of Paris

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200ºC.
  • Place the cubed lamb necks in a large pot and cover with water.
  • Add all the vegetables to the pot, and season to taste.
  • Tie the spices in muslin and add to the pot.
  • Bring the pot to the boil, then tightly cover with both foil and a lid, and place in the oven.
  • Cook for 50-60 minutes, or until the lamb is tender.
  • Meanwhile, place the potatoes on a baking tray in the bottom of the oven, and cook until they are tender. Remove and allow them to cool enough that they are easy to handle, then peel and roughly mash them.
  • Add the mash to the pot and mix thoroughly.
  • Serve the stew sprinkled with parsley and with plenty of crusty bread.
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