Recipe

Huey's Irish Stew With A Touch Of Paris Recipe

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Ingredients

6 spring onions, sliced .
1 large onion, peeled & sliced .
3-4 lamb necks (trimmed of all sinew, & most of the fat, & cubed. You can probably get your butcher to do this.) .
1 carrot, peeled & sliced .
4-6 large floury potatoes, scrubbed but not peeled .
sliced parsley .
2 celery ribs, sliced .
salt, to taste .
fresh ground pepper, to taste .
2 star anise .
2 leeks, thoroughly washed & sliced .
6 juniper berries .
8 black peppercorns

Directions

Step #1 Preheat the oven to 200ºC.
Step #2 Place the cubed lamb necks In a large-ish pot & cover with water.
Step #3 Add all the vegetables to the pot, & season to taste.
Step #4 Tie the spices in muslin & add to the pot.
Step #5 Bring the pot to the boil, then tightly cover with both foil wrap & a lid, & place this in the oven.
Step #6 Cook for 50-60 mins, or until the lamb is tender.
Step #7 Meanwhile, place the potatoes on a baking tray in the bottom of the oven, & cook this until they are tender.
Step #8 Remove & allow them to cool enough that they are easy to handle, then peel & roughly mash them.
Step #9 Add the mash to the pot & mix thoroughly.
Step #10 Serve the stew sprinkled with parsley & with plenty of crusty bread.
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