Page 149 - Erasmus+ : Food on Europe's Tables

143 Food Recipes 144

Method

Make the stock. Put the lamb bones in a large
heavy-based saucepan with the carrots, onions,
celery, herbs, peppercorns and 1 tsp of salt. Pour
in 3 litres (5 1⁄4 cups) of water. Bring it to a boil
and simmer uncovered for 2 hours. Strain the
stock through a fine sieve to remove bones and
vegetables, then return to the pan. Boil until
reduced to about 1.3 litres (2 1⁄4cups). (You can
make the stock the day before – keep it in a cov-
ered container in the fridge or freeze it for up
to 3 months.) Make the stew. Cut the lamb into
large chunks. Peel the potatoes (keeping both
types separately) and cut into pieces of similar
size to the meat. Put the two different types in
separate bowls of water to keep them white. Peel
the carrots and cut into slightly smaller pieces.
Slice the onions into thick rings. Put the lamb
in a large, clean saucepan. Pour in the stock and
bring it to a boil, skim off all the impurities from
the surface. Reduce the heat, cover and simmer
gently for 10 minutes. Add the floury potatoes,
carrots and onions. Season generously and sim-
mer for a further 10 minutes, stirring occasion-
ally. Add the waxy potatoes and thyme. Simmer
until the lamb is tender (15-20 minutes). Take
off the heat, cover (do not stir) and leave for 15
minutes. (You can do this up to 2 days ahead
and keep it in the fridge). Garnish and serve.

Irish Stew:
© public domain.

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