Skehan Family Stew

Name: Skehan Family Stew
Total time: 120 min
Yield: 6 servings
Cuisine: British
Ingredients: 2 tbsp rapeseed oil; 1 kg lamb shoulder, trimmed & cut into 2.5cm chunks; 4 large carrots, peeled and roughly chopped; 2 onions, peeled & roughly chopped; 3 celery stalks, trimmed & sliced; 1 bay leaf; 1 litre beef or lamb stock; 900 g potatoes, peeled & cut into 1cm slices; 1 knob butter; 0 sea salt; 0 ground black pepper; 0 slices of white bread

Serves 6

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Skehan Family Stew

instagram.com

Serves 6

Directions

1Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil, & brown the lamb pieces in two batches.
2Remove and set aside on a plate.
3Reduce the heat to medium–high, add another tablespoon of oil & fry the carrots, celery, and onion for 4–6 minutes or until the onions have softened.
4Season with sea salt & ground black pepper.
5Preheat the oven to 160°C /325°F/Gas Mark 3.
6Return the meat to the pot, along with the bay leaf and stock, season with sea salt & ground black pepper & bring to the boil.
7Peel and slice the potatoes into 1cm slices.
8Remove from the heat & push the slices of potato down into & across the top of the stew, dot with a little butter & give a final seasoning of sea salt and ground black pepper.
9Cover and place in the oven to cook for about 1½ hours or until the meat is tender.
10Remove the lid, turn up the heat & cook for a further 10 minutes until the potatoes have coloured.

Ingredients

2 tbsp rapeseed oil
1 kg lamb shoulder, trimmed & cut into 2.5cm chunks
4 large carrots, peeled and roughly chopped
2 onions, peeled & roughly chopped
3 celery stalks, trimmed & sliced
1 bay leaf
1 litre beef or lamb stock
900 g potatoes, peeled & cut into 1cm slices
1 knob butter
0 sea salt
0 ground black pepper
0 slices of white bread

Equipment

large flameproof casserole pot

Skehan Family Stew

Serves 6

instagram.com

Skehan Family Stew

instagram.com

Serves 6

Directions

1Place a large, flameproof casserole pot over a high heat, add 1 tablespoon of the oil, & brown the lamb pieces in two batches.
2Remove and set aside on a plate.
3Reduce the heat to medium–high, add another tablespoon of oil & fry the carrots, celery, and onion for 4–6 minutes or until the onions have softened.
4Season with sea salt & ground black pepper.
5Preheat the oven to 160°C /325°F/Gas Mark 3.
6Return the meat to the pot, along with the bay leaf and stock, season with sea salt & ground black pepper & bring to the boil.
7Peel and slice the potatoes into 1cm slices.
8Remove from the heat & push the slices of potato down into & across the top of the stew, dot with a little butter & give a final seasoning of sea salt and ground black pepper.
9Cover and place in the oven to cook for about 1½ hours or until the meat is tender.
10Remove the lid, turn up the heat & cook for a further 10 minutes until the potatoes have coloured.