Irish stew

Ingredients

Quantities for 6 servings.

• 1.2 kg Lamb neck or shoulder, on the bone, in large pieces
• 500 g Floury potatoes, first lot
• 700 g Waxy potatoes, second lot
• 3 piece Onions
• 3 piece Carrots
• 1.2 l Lamb or vegetable stock
• 20 g Parsley
• to taste Salt and pepper

Method

1. Put the meat into the pot raw, add the onion, carrot and the first lot of potatoes cut large.
2. Pour in the stock, bring it to the boil, skim and cook covered for an hour and a half on the lowest heat.
3. Crush the collapsed potato against the side of the pot: the broth thickens and turns milky white.
4. Add the second lot of potatoes in large pieces and cook another forty minutes.
5. Season, and let it stand fifteen minutes. Scatter parsley over before serving.