This perfectly simple Irish stew is simply heaven on a cold night. Best enjoyed with crusty country bread and a Guinness or light red wine.
- Grapeseed or Canola oil
- Salt, pepper
- 4 lb lamb shoulder, cut in 2-3″ chunks
- Splash of white wine
- 12 cippolini onions, peeled
- 3-4 large carrots, peeled, sliced about 1″
- 3 turnips, in sixths
- 4 large Yukon Golds, peeled and cut into chunks
- 3 cloves garlic, smashed
- 3 litres best-quality lamb or chicken stock
- Bay leaves and thyme sprigs
Heat a large skillet. Season the lamb, and sear in batches in a generous amount of oil. Remove to a tray. Drain oil from pan, deglaze with wine and pour into slow cooker. Add vegetables and lamb in layers, until pot is full. Bring stock to a boil and pour over to cover (almost). Set slow cooker to cook on low temp for 6 hours. After, transfer meat and veg to a pot with a slotted spoon. Scoop off top of braising liquid and chill – to skim fat. Add remainder to pot to keep lamb moist. Reduce the skimmed braising liquid by 3/4 before returning to pot. Check seasonings. Add chiffonade of parsley and mint to serve.