Spring lamb and an abundance of seasonal vegetables make this a hearty dish that is easy to assemble. It is a nutritious, comforting stew and particularly good with crusty bread to mop up the juice.
- 1.5 kg (3 lb) boned shoulder lamb
- 1 tablespoon butter
- 1 tablespoon oil
- 2 tablespoons plain flour
- 1 teaspoon sugar
- 1 onion quartered
- 3 garlic cloves, crushed
- 3 tablespoons tomato paste
- 2 celery stalks chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ litre beef, lamb or vegetable stock
- 1 turnip sliced
- 8 small onions
- 8 small potatoes
- 2 carrots chopped
- 300 g French beans
- 1 cup shelled peas
- 2 tablespoons parsley
- Salt and freshly ground black pepper
Pre-heat the oven to 150°C/300°F/Gas Mark 2. Trim any excess fat from the meat and cut into small chunks. Toss the meat in the seasoned flour. Heat the butter and oil in a heavy based pan. Fry the meat in batches until golden brown and sprinkle with a little sugar. Remove the batches of meat with a slotted spoon to a casserole dish.
When all the meat has been cooked add the onion and celery to the frying pan and cook for a further 5 minutes or so.
Stir in the garlic, thyme, bay leaf, tomato paste and stock and bring to the boil. Pour over the meat in the casserole. Add the turnips to the casserole, cover with a tight fitting lid and bake in the oven for 1 ½ hours.
Add the remaining vegetables and cook for a further hour or so until the meat is tender.
Adjust seasonings as required and scatter parsley over to serve.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers