Irish Stew

A traditional winter dish

• CuisineWestern
• CategoryLamb
• CourseMains

Ingredients

• 1 kgLamb necks
• 100 gmsBacon, chopped
• 200 gmsLeek, sliced
• 400 gmsOnions, sliced
• 1 kgPotatoes, sliced
• 500 mlBeef stock
• 50 gmsAnchovies
• 1 tbspChilli flakes
•  Oil
•  Salt

Preparation

1. Heat pan and add oil
2. Fry chopped bacon till soft
3. Add leek, 100gms of the onions, anchovies, chilli flakes and fry till soft
4. Remove from heat
5. In a casserole, layer potatoes, onions, lamb necks and fried mixture and cover top with potatoes
6. Put pan back on heat and deglaze with beef stock
7. Add to casserole
8. Cover and place in oven at 160°C for 3 hours

For the right amount of bone and meat, the best cut for this dish is lamb necks. Besides, meat that just falls off the bone is best. Lamb necks are not easy to get nowadays. Fortunately, my butcher can get it if ordered in advance. He also sliced it so that the pieces are about 2cms thick. He tells me some of his older customers get it because that is what they ate growing up. It is a relatively cheap cut of meat. At least it will remain cheap till the TV cooks discover it and people rush out to buy it. Then it will go the way of beef cheeks - it will be more expensive but it will be easier to find.