01-25-2005, 03:16 PM
Irish Stew
3 pounds neck of lamb
12 medium potatoes
4 large onions sliced
2 cups (aprox.) water
1 sprig thyme
Salt and pepper
Remove the fat from the meat and cut into 8 to 10 sections through
the bone. Do not remove the bone, as this adds flavor. Peel the
potatoes and slice one- third of them in thin slices. Leave the
rest of the potatoes whole. Into a saucepan put the thinly sliced
potatoes, then a layer of sliced onions, and then the sections of
lamb. Season well. Add the thyme and another layer of sliced
onion. Cover with the remainder of the potatoes, which have been
left whole. Season again and add 2 cups water. Cover the pot with
aluminum foil and a very tight-fitting lid. Cook in an oven for
2 1/2 hours at 350 or simmer gently over the stove for the same
time. The thinly sliced potatoes at the bottom of the pot should
dissolve and thicken the joice, while the potatoes on top retain
their shape and remain floury.
[signature]
3 pounds neck of lamb
12 medium potatoes
4 large onions sliced
2 cups (aprox.) water
1 sprig thyme
Salt and pepper
Remove the fat from the meat and cut into 8 to 10 sections through
the bone. Do not remove the bone, as this adds flavor. Peel the
potatoes and slice one- third of them in thin slices. Leave the
rest of the potatoes whole. Into a saucepan put the thinly sliced
potatoes, then a layer of sliced onions, and then the sections of
lamb. Season well. Add the thyme and another layer of sliced
onion. Cover with the remainder of the potatoes, which have been
left whole. Season again and add 2 cups water. Cover the pot with
aluminum foil and a very tight-fitting lid. Cook in an oven for
2 1/2 hours at 350 or simmer gently over the stove for the same
time. The thinly sliced potatoes at the bottom of the pot should
dissolve and thicken the joice, while the potatoes on top retain
their shape and remain floury.
[signature]