"The best cut of meat for this dish is the neck, bone still in. But if you can't for some reason find neck, or prefer boneless meat, then use shoulder," says chef Anthony Bourdain. This is an exclusive recipe from him.
The ingredients for Irish Stew are layered in a heavy pot and slow-cooked in the oven, allowing the lamb and potatoes to tenderize and the flavors to deepen and meld. The best part is that you can walk away from the simmering pot and return two hours later to a mouthwatering meal.
You'll need to prepare the lamb and the artichokes the day before you want to make the sandwiches. You can look for long-stemmed artichokes in specialty markets during artichoke season (March through May), but regular or baby artichokes
work just as well.