|½ cup||Standard flour|
|250 g||Rindless bacon, diced|
|1½ kgs||Boned lamb shoulders, cut into 4cm pieces|
|1 Tbsp||Olive oil|
|2||Garlic cloves, finely chopped|
|2 large||Onions, chopped|
|½ cup||Water, cold|
|2 cups||Beef stock|
|3||Carrots, peeled and thickly sliced|
|700 g||Waxy potatoes, peeled and cut into 3cm pieces|
|1 tsp||Fresh thyme|
|½ cup||Dry white wine|
|1 serving||Chopped parsley|
- Place the flour in a large bowl and season with salt and pepper.
- Heat a large frying pan and brown the diced bacon (thickly sliced bacon is the best). Remove bacon to one side and reserve the fat.
- Cut the boneless lamb shoulder into 4cm pieces. In batches, toss the lamb meat in the seasoned flour to coat evenly, then brown in the reserved bacon fat. If you run out of fat, use a little oil. Transfer the browned meat to a flame-proof casserole dish.
- Add the finely chopped garlic and onion to the pan and cook for 5 minutes until the onion begins to colour. Add the cold water to the pan and stir to combine. Transfer this mixture to the casserole dish, along with the reserved bacon, bay leaf and beef stock. Cover and simmer for 1½ hours.
- Peel the carrots and thickly slice. Peel the potatoes and cut into 3cm cubes
- Add prepared veges and the remaining ingredients to the dish and simmer, covered, for 30 minutes more, until the vegetables are tender. Check seasoning and adjust with salt and pepper before serving. Serve sprinkled with parsley.
Tip: Deep bowls are great for thick, meal-like soups, rice dishes or this hearty Irish stew, which contains a mixture of meat and vegetables for a complete balanced meal.