Irish Lamb Stew

Ireland''s national dish — lamb, potatoes, and onions in a simple, hearty broth.

Ingredients

• 2 lbs lamb shoulder, cubed
• 4 potatoes, thickly sliced
• 3 carrots, chunked
• 2 onions, sliced
• 2 cups lamb or chicken stock
• 2 sprigs thyme
• 1 bay leaf
• Salt, pepper
• Fresh parsley, soda bread for serving

Method

1. Layer in a Dutch oven: potatoes → lamb → onions → carrots → potatoes. Season each layer.

2. Add stock, thyme, bay leaf.

3. Cover tightly. Braise at 325°F for 2 hours until lamb is tender and potatoes have partially dissolved into the broth.

4. Garnish with parsley. Serve with soda bread.

What You're Practicing

• The potatoes serve double duty: the bottom layer dissolves and thickens the broth, the top layer stays intact.
• This is peasant cooking at its finest — simple ingredients, long cooking, extraordinary result.