---
title: Irish Stew
servings: 6
prep time: 20 minutes
cook time: 105 minutes
source: https://mycibora.com/recipes/irish-stew
---

Gather @lamb shoulder{900%g}, @carrot{3}, @lamb stock{800%ml}, @fresh thyme{4%stalk}, @fresh parsley{0.5%bunch}, @salt{} and @black pepper{}.

Season the lamb well and brown it in batches in the dry pot over medium-high heat; set the meat aside.

Soften the @onion{2} in the fat left behind, scraping up the browned bits.

Return the lamb to the pot with the carrots, thyme, @bay leaf{2%leaf} and stock; bring to a bare simmer, cover, and cook low for 1 hour. ~{1%hours}

Stir in the thinly sliced @potato{800%g} 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. ~{1900%seconds}

Skim any excess fat from the surface.

Rest off the heat 10 minutes, then stir in the parsley and adjust the seasoning before serving. ~{10%minutes}