Irish Stew

Ingredients

• 4 pcs Thyme
• 400 g Lamb Shoulder
• 4 pcs Potato
• 1 pcs Onion
• 2 pcs Carrot
• 1 pcs Leek
• 2 pcs Celery
• 25 g Butter
• 750 ml Chicken Stock
• 2 pcs Bay Leaves
• 2.5 tsp Sea Salt
• 0.75 tsp Black Pepper
• 2 tbsp Parsley

Method

1. Thinly slice {potato}, {onion}, {carrot}, {leek}, and {celery}. Dice {lamb_shoulder} into even pieces so it cooks gently and evenly in the stew.
2. Melt {butter} in a heavy pot over low heat. Add {onion}, {leek}, and {celery} with a pinch of {sea_salt}, then sweat for several minutes until softened, glossy, and sweet smelling without taking on color.
3. Add {lamb_shoulder} to the pot and season with more {sea_salt} and {black_pepper}. Layer in {carrot} and most of the {potato}, then tuck in {bay_leaves} and {thyme}. Pour over {chicken_stock} until the contents are just barely covered so the lower {potato} can break down and thicken the broth.
4. Bring the pot just to a bare tremor over medium heat, then lower to very low heat, cover loosely, and simmer until {lamb_shoulder} is tender and the bottom {potato} has started to dissolve into the broth. Add the remaining {potato} on top midway if you want neater slices at the surface.
5. Lift out {bay_leaves} and {thyme}. Check the broth, add a final pinch of {sea_salt} and {black_pepper} if needed, then scatter over {parsley} for a fresh finish just before serving.