Irish Stew
Ingredients
- 800 g lamb neck chops
- 1 tablespoon olive oil
- 2 brown onions , chopped
- 2 large carrots , chopped into rounds
- 1 large parsnip , chopped
- 1 kg potatoes , chopped
- 3 cups beef stock
- 2 tablespoons tomato sauce
- 1 tablespoon worcestershire sauce
- 3 springs thyme
- A good handful of parsley; coarsely chopped
Instructions
- Preheat oven to 160 degrees C (320 degrees F). Heat the olive oil in a frying pan over medium-high heat and brown the chops. Layer vegetables and chops in a large oven proof dish. Combine the stock, tomato paste, and sauce and pour over the chops. Add the thyme and cook, covered for 2.5 hours. Uncover and cook for another 30 minutes or until the lamb in very tender. Serve garnished with parsley.
Notes
For young babies, simply puree in a blender until the desired consistency is reached
