How to Cook Irish Stew
2 large onions, sliced
1 kg lamb neck pieces
2 teaspoons mixed dried herbs
salt and freshly ground black pepper
2-3 large potatoes, peeled, sliced
2 cups chicken stock
1 tablespoon chopped fresh parsley to garnish
- Place one quarter of the onions in a slow cooker and place the Iamb on top. Sprinkle with herbs and season well.
- Combine remaining onions and potatoes and place over lamb. Season well, pour over stock and cook for 5 1/2 hours on high.
- Serve sprinkled with freshly chopped parsley and steamed vegetables.