Stock (for My Irish Stew) Recipe at MyDish

Stock (for My Irish Stew)

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Method

  • Basically its a case of adding everything to the pot and letting it simmer and reduce for a couple of hours.

  • 1. Take the bones and trimmings from the lamb shoulder used in the Irish Stew recipe. Add to the pot.

  • 2. Add coursely chopped carrots, onions and celery to the pot.

  • 3. Chop garlic and add to the pot along with salt and pepper to taste.

  • 4. Add water and bring to the boil.

  • 5. Reduce to a simmer and leave on a very low heat for a couple of hours.

  • 6. Remove from heat, allow to cool a little and sieve to leave only the juice.

  • 7. When cool leave overnight in the fridge.

  • 8. Before using remove any fat (which should have floated to the surface and be easy to take away).

  • 9. You are now left with the perfect stock for your Irish Stew.

  • 10. Enjoy.

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    Ingredients

    • All of it Lamb bones and trimmings
    • a couple Onions
    • A couple of stalks Celery
    • A few Carrots
    • A couple of cloves Garlic
    • Pepper,To taste Salf &
    • 1.5 litres Water

    By Views 1755  Added Wed Sep 24 2008


    For best results Irish Stew should always be made using your own home made stock. Here is a really simple recipe for making this yourself.

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