Irish Stew

Reaching that texture depends on a long, gentle simmer. For 4 servings, prepare 700 g lamb shoulder, 500 g potatoes, 250 g onion, and 150 g carrot. Cut the lamb into large stew pieces and pat every surface dry. Season with 1 teaspoon salt and 0.5 teaspoon black pepper before heating the pot. Set the pot over medium-high heat and place the lamb in one uncrowded layer. Brown for about 5 minutes, turning the pieces after their surfaces release from the pot and take on a light brown color. Add the onion and carrot and reduce the heat to medium. Cook for about 4 minutes while scraping the browned bits from the bottom into the vegetables. Add the 500 g potatoes, 900 ml beef stock, and 1 teaspoon thyme. Bring the liquid just to a boil and skim foam from the surface. Lower the heat before the broth begins boiling hard. Cover with the lid slightly ajar and simmer for 70 to 90 minutes, keeping only small bubbles around the edges. A hard boil can tighten the lamb, while the low simmer gives the shoulder time to become tender. Check the stew when the lamb pulls apart easily and some potato has broken into the broth. Adjust the salt and pepper, let the pot rest briefly off the heat, and serve it hot. The recipe tip also notes that making the stew a day ahead gives the flavor more time to deepen.