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.
- Servings: 6
Source: Martha Stewart Living, March 2004
- 3 pounds small Yukon gold potatoes, peeled
- 2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons
- 2 1/2 pounds lamb shoulder, cut into 1-inch cubes
- 2 1/2 teaspoons coarse salt
- Freshly ground pepper
- 2 teaspoons coarsely chopped fresh thyme
- 3 cups homemade lamb stock, or low-sodium store-bought chicken stock
- 2 tablespoons finely chopped fresh curly- or flat-leaf parsley
Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.
Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water.
Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.