Irish Stew
For each serving:
80g trimmed diced lamb shoulder
45ml water
20g thick cut onion slices
10g sliced celery
20g carrot in large chunks
30g new potatoes
Pinch salt
Pinch pepper
Chopped thyme
Chopped rosemary
Add all the ingredients except for the lamb to a thick bottomed pan and bring to the boil.
Carefully add the lamb, bring quickly back to a rolling boil and remove any impurities from the surface of the mix.
Reduce the heat and simmer slowly for approximately one hour until the meat is tender but vegetables are still intact with the potato starting to thicken the sauce.
Remove from heat and check seasoning to taste.
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