Irish Stew

Instructions

1. 1

   Trim any excess fat off the lamb shoulder and cut the meat into 2-inch chunks.

2. 2

   Peel and roughly chop the onions. Peel the carrots and cut them into slices. Peel the potatoes and cut them into chunks.

3. 3

   In a large pot, heat some oil over medium-high heat. Add the lamb chunks in batches and brown them on all sides. Remove the lamb and set aside.

4. 4

   In the same pot, add the onions and cook until they are soft and translucent.

5. 5

   Return the lamb to the pot with the onions. Add the carrots, potatoes, and fresh thyme. Pour in the chicken stock and bring to a boil.

6. 6

   Reduce the heat to low, cover the pot, and simmer for about

7. 7

   5 to 2 hours, or until the lamb is tender.

8. 8

   Season the stew with salt and pepper to taste. If the stew is too thick, add more stock or water until it reaches your desired consistency.

9. 9

   Serve the stew hot, garnished with a sprig of thyme if desired.