Irish Stew

Serves 4

  • 1/2 bunch parsley
  • 1/4 bunch thyme
  • 2 tbsp olive oil
  • 1.5 kg lamb shoulder
  • 350g parsnips, trimmed, peeled, quartered
  • 1 bunch dutch carrots, trimmed, peeled
  • 8 pickling onions, halved
  • 3 medium potatoes, cut into wedges
  • 2 cups beef stock damper, to serve
  1. Preheat oven to slow, 160C. Tie parsley and thyme together with kitchen string.
  2. Heat half oil in a large, flameproof casserole dish on high. Brown lamb, turning. Transfer to a plate.
  3. Reduce heat to low. Add vegetables and cook, stirring, for 2 minutes until tender. Pour in stock and add herbs. Bring to the boil.
  4. Return lamb to dish. Bake covered, for 1 1/4-1 1/2 hours until meat and vegetables are tender.  To serve, remove meat from bone and mix through sauce. Discard herb bundle. Serve with damper.

Tip: If preferred, cube meat before browning.


If you like spice, add some Moroccan spice powder to taste, and a sprinkle of raisins, if desired.