Irish-style Stew

Ingredients

• 2 tbsp rapeseed oil
• 1 kg lamb shoulder, trimmed and cut into chunks
• 2 onions, roughly chopped
• 3 celery stalks, sliced
• 4 large carrots, chopped
• 1 bay leaf
• 1 litre beef or lamb stock
• 900 g potatoes, peeled and sliced
• A knob of butter
• Sea salt and ground black pepper to taste

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Heat one tablespoon of oil in a flameproof casserole. Brown the lamb in batches, then transfer to a plate.
2. Step 2.Add the remaining oil, onions, celery and carrots to the pot. Cook until softened, about five minutes. Heat the oven to 160°C.
3. Step 3.Return the lamb to the pot with the bay leaf and stock. Season gently and bring to a simmer.
4. Step 4.Arrange the sliced potatoes over the stew and dot with butter. Cover and bake for about 90 minutes until the lamb is tender.
5. Step 5.Uncover for another 10 minutes to color the potatoes. Remove the bay leaf and serve warm.