Name: Irish stew
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Yield: 6
Ingredients: 1.3 kilogram lamb neck chops; 2 tablespoon plain flour; 2 tablespoon vegetable oil; 2 medium brown onions, coarsely chopped; 3 medium carrots, chopped; 2 celery sticks, cut into 1cm slices; 1 bay leaf; 1 teaspoon chopped thyme; 1 litre (4 cups) chicken stock; 4 small parsnips, cut into 3cm pieces; 2 large potatoes, peeled, cut into 3cm pieces; 150 gram green beans, trimmed, cut into 2cm lengths

Irish stew

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Serves 6

Prep

15M

Cook

Total

2H 15M

Ingredients

1.3 kilogram lamb neck chops

2 tablespoon plain flour

2 tablespoon vegetable oil

2 medium brown onions, coarsely chopped

3 medium carrots, chopped

2 celery sticks, cut into 1cm slices

1 bay leaf

1 teaspoon chopped thyme

1 litre (4 cups) chicken stock

4 small parsnips, cut into 3cm pieces

2 large potatoes, peeled, cut into 3cm pieces

150 gram green beans, trimmed, cut into 2cm lengths

Method

1.Combine lamb and flour in a plastic bag; shake until lamb is coated. In a large heavy-based saucepan, heat the oil. Cook and turn lamb, in batches, 4-5 minutes or until seared. Transfer to a heatproof plate.

2.Heat remaining oil in pan. Add onion, carrot and celery; cook and stir 5 minutes or until vegetables soften. Return lamb to pan with bay leaf, thyme and stock. Bring to the boil. Reduce heat and simmer, uncovered, 1 hour or until lamb is beginning to fall from the bone.

3.Add parsnip and potato to pan. Cook, uncovered, 25 minutes or until parsnip is tender. Stir in beans; cook 2-3 minutes or until beans are tender. Remove from heat. Season with salt. Serve.

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