Serve with soda bread.
Ingredients
Ingredients
- 1-1½kg neck or shoulder of lamb, diced
- Butter
- Salt and pepper
- Few sprigs parsley, thyme and bayleaf
- 3 large onions, finely chopped
- Glass white wine
- 2 litres lamb or chicken stock
- 3-4 carrots, chopped into big slices
- 1 leek, chopped into bite-sized pieces
- 1 small turnip, peeled chopped into bite-sized pieces
- Some small new potatoes, peeled and quartered, or large potatoes, peeled and chopped
- Finely chopped parsley
Method
- Brown the lamb in the butter and season really well.
- Add the onions and herbs.
- Add the wine.
- Add the stock, cover with lid and cook gently for about 1 hour.
- Then add all the diced vegetables and cook for another hour.
- Stir in the chopped parsley.
- Serve with soda bread.
