Irish stew.
by Trish Deseine
Irish Stew
For 4/5, 10 minutes preparation, 2 hours cooking
1.5kg neck of lamb, 4/5 waxy potatoes peeled, sliced into circles, 2 large onions, sliced into rings, a good sprig of thyme, as fresh as you can find it, 3/4 largish carrots, peeled, sliced into discs or longways (I like them this way to vary the shapes a little.)
Pre heat the oven to 170°. In a heavy based caaserole dish with a snug lid, layer the onions, meat, potatoes and carrots – you should manage 2 of each – sprinkling the thyme leaves over the layers as you go.
Add 2 glasses of water and a little salt and pepper. Put the casserole in the oven and cook for between two and two and a half hours. Resist the temptation of removing the lid before. You have no need to stir, or even look at what’s happening before it’s time to eat the stew.
Serve with fleur de sel or Maldon salt flakes.
