European
Ireland - Mains
Traditional Irish Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 800g Neck of lamb or mutton
- • 1kg potatoes
- • 4 onions
- • fresh thyme
- • and lamb stock
Preparation Steps
1
Phase 1
Preparation: Trim and season the prime cuts of meat with sea salt, freshly cracked pepper, and herbs.
2
Phase 2
Browning & Searing: Sear the meat in hot butter or oil over medium-high heat until deeply browned on all sides to seal in juices.
3
Phase 3
Cooking: Braise gently with aromatics and rich stock, or roast in the oven until fork-tender and succulent.
4
Phase 4
Finishing: Rest the meat for 5 minutes, carve into neat slices, and serve with pan reduction, dumplings, or roasted potatoes.