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Irish stew (3) [theodora fitzgibbon]
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| Artist: |
_ |
| Categories: |
Entrees, Irish, Meats, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| lbs | Lamb chops from the neck | | 2
| lbs | Potatoes | | 1
| lbs | Onions, sliced | | 1
| tbsp | Parsley, chopped | | 1
| x | Pinch thyme | | 1
| x | Salt and pepper | | 10
| fl oz | Stock |
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Procedures:
| 1 | Trim the meat of bone, fat and gristle, then cut into fairly large pieces. | | 2 | Layer the meat and the vegetables in a deep pan, seasoning each layer well, and ending with potatoes. | | 3 | Pour in the stock and cover with a piece of buttered foil, then the lid, and bake in a slow oven, 300°F, for about 2 hours. | | 4 | Or, if preferred, on the top of the stove, shaking teh pan from time to time to prevent sticking. | | 5 | Add a very little more liquid if needed |
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