Lamb Neck with Potatoes (Irish Stew) Recipe

Ingredients:

• 2lbs lamb neck, bone-in
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 6 red potatoes, peeled and cut into bite-sized pieces
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
3. Season lamb neck with salt and pepper, then add it to the pot and brown on all sides for around 10 minutes.
4. Remove lamb neck from the pot and set it aside.
5. Add onions and garlic to the pot and sauté them until they are soft and fragrant. Then, add carrots and celery, and cook for 5 more minutes.
6. Add tomato paste, thyme, rosemary, bay leaf, and stir well. Cook for another minute.
7. Add lamb neck back to the pot along with beef broth and potatoes. Bring the mixture to a boil.
8. Cover the pot and transfer it to the preheated oven. Bake for 2-3 hours or until the lamb neck is tender and falls off the bone. Remove bay leaf before serving.

Serving Suggestions:

• Serve with a side of crusty bread to soak up the gravy and a fresh salad.
• Can also be served with a pint of Guinness for an authentic Irish meal.

Verdict:

This Lamb Neck with Potatoes recipe is a hearty and comforting meal that is perfect for a cold night. The lamb neck becomes incredibly tender and flavorful when braised with the vegetables and broth. The potatoes add a nice starch to the dish, making it a complete meal. Serve with crusty bread and you have a satisfying dinner. Perfect for St. Patrick’s Day or anytime you want a warm, filling meal.