Irish Stew

Ingredients

• 3 lb lamb shoulder, cut into 2-inch chunks
• salt and black pepper
• 4 tbsp vegetable oil
• 2 lb onions (about 6 medium), cut into wedges
• 1 lb carrots (about 6 medium), cut into 3-inch pieces
• 4 cups chicken, veal or beef broth, or water
• 1 large sprig thyme
• 3 lb russet potatoes (about 12 small), peeled and halved or cut into 2-inch-thick slices

Steps

1. Brown the lamb. Pat the lamb dry and season it well with salt and pepper. Heat the oil in a heavy-bottomed pot over medium-high heat and brown the lamb on all sides, in batches. Move it to a plate.
2. Cook the vegetables. Add the onions and carrots to the pot, season with salt and pepper, and cook, stirring now and then, until lightly browned, about 5 minutes.
3. Heat the oven. Heat the oven to 350°F.
4. Assemble the stew. Return the lamb to the pot, pour in the broth and bring to a simmer. Add the thyme, lay the potatoes on top and season them with salt and pepper. They don't need to be fully covered by the liquid.
5. Cook. Cover the pot and bake until the lamb is very tender, about 1 hour.
6. Finish. Skim the extra fat from the broth and take out the thyme. Ladle into shallow bowls and serve.