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.
Mince and dumplings are a firm favourite with not only family's but can easily be cooked for one. You might think that the recipe can be boring, but it is exactly the opposite. By adding spring onions... keep reading
This beautiful rose wine is made entirely from Cabernet Sauvignon grapes, fruit driven, refreshing with abundance of berry flavours and a pleasant long finish.