🇮🇪 IrelandCatalog recipe · Connacht
Lamb shoulder simmered low with onion, carrot and two textures of potato — half dissolved into the broth, half holding its shape — until the whole pot turns thick and glossy.
For 6 servings.
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Season the lamb well and brown it in batches in the dry pot over medium-high heat; set the meat aside.
💡 Crowding the pot steams the lamb instead of browning it — work in two or three batches.
Soften the onion in the fat left behind, scraping up the browned bits.
Return the lamb to the pot with the carrots, thyme, bay leaf and stock; bring to a bare simmer, cover, and cook low for 1 hour.
Stir in the thinly sliced potato so it breaks down and thickens the broth as it cooks.
Add the thick potato chunks and simmer uncovered 30–35 minutes more, until the lamb is fork-tender and the chunks hold their shape.
Skim any excess fat from the surface.
Rest off the heat 10 minutes, then stir in the parsley and adjust the seasoning before serving.
Built from what hill farmers actually had — mutton, potatoes, and water — Irish stew predates the potato blight and survived it as the dish every county claims as its own. Purists still argue whether carrots belong; most kitchens use them anyway.
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