Irish Stew


Growing up, besides my mum’s homemade veg soup, Irish Stew was my favourite meal of them all.  I would have eaten it every day, and multiple Christmases asked if I could pretty please have Irish Stew in place of Christmas dinner-the answer was always a resounding no.  As an adult this stew is great comfort food.  When i am in need of that little hug from home feeling, the weather’s a bit off and for any other reason I can concoct, nothing comes close to fitting the bill like a bowl of warm Irish Stew.  It’s so simplistic in its ingredients and easy to make as well.  Here’s how we make ours:


A good sized lamb shank or two

3 good sized onions cut into chunks

2 good sized carrots peeled and cut into chunks (too much carrot and you will end up with a very sweet stew)

a good amount of potatoes (hard to be specific as I just keep peeling til it looks right!)


salt and pepper (we currently omit salt)


Put the kettle on to boil and place the lamb shanks in a good sized pot.

Pour in the boiling water and ensure there is enough to completely cover the shanks.

Season well and put it on to boil.

While the shanks are boiling, get the onions chopped.

Once chopped, place the onions in the pot with the shanks.

Peel and chop carrots and place them into the pot as well.

Peel the potatoes and if they are quite big cut them in half or into quarters, but you don’t want the pieces to be too small.

Place them all in the pot, you want to have a good amount of potato as this is what really makes it.  Too few and the stew will be runny and not so nice.

Check the seasoning and add more to suit your taste.

Let it all boil for a while, then turn it down to simmer.

Simmer until some of the potatoes are starting to turn to mush and thickened the water.

At this point, turn the heat down to it’s lowest setting; you will then need to lift the shanks out of the pot and leave to cool for a little while and use a fork and knife to cut all the meat away from the bone.  Or, if you are impatient like me you can risk getting your fingers burned instead of waiting for it to cool.

Place all the meat back in the pot minus the bones and turn the heat up until the stew is simmering again.  Simmer for another 5-10 minutes and you’re done!


It takes about 90 mins total to make.


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