O'Neill's Traditional Irish Stew with Thyme Cobblers

This is a great-tasting dish taken from O'Neill's Irish pubs 2012/13 Winter menu. It's packed full of traditional ingredients such as shoulder of lamb, onions, carrots, potatoes.

1. 1

   To make the stock:
   Place bones and vegetables into a pan, cover with cold water and bring to the boil. Remove any scum and simmer for 1 hour. Strain stock into a clean pan and reduce by half by boiling vigorously.
   
   To make the stew:
   1. Put the oven on to 160 degrees
   2. Place the lamb and flour in a plastic bag and shake to coat
   3. Heat the frying pan until hot, add a little oil and brown the meat in batches. Remove to the casserole dish
   4. Fry the onion and carrot in a little more oil for 3-4 minutes, and then deglaze the pan with one ladle of stock. Place everything into the casserole
   5. Add the potatoes and thyme to the casserole, season with salt and pepper, and then add stock to just under the ingredients level. Bring to the boil on the hob
   6. Cover and place in the oven and cook for one hour
   
   To make the Thyme Cobblers:
   1. In a food processor, whizz the flour and thyme together for a couple of seconds to combine. Season with salt and pepper
   2. Add the butter and pulse until it resembles fine breadcrumbs
   3. Add the lemon juice and a little cold water to produce a firm dough
   4. Roll the dough out to 1cm thick and cut out shapes using biscuit cutters
   5. After one hours cooking, remove the stew from the oven and add the cobbler shapes to the top of the stew. Brush the cobbler with the beaten egg
   6. Replace the stew uncovered into the oven for 30-40 minutes until the cobbler is golden and the stew is bubbling. Serve sprinkled with fresh thyme leave