Irish Stew

Ingredients

• 2 onions
• 1 Garlic clove
• 1 stalk leek
• 5 Tbsp plant oil
• 600 g lamb meat (from the shank)
• 1.5 l beef broth
• 500 g Potatoes
• 300 g Savoy Cabbage
• Salt
• pepper (ground)
• 1 bunch parsley
• 2 sprigs fresh thyme (or 1 tsp dried thyme)

Instructions

1. 1.

   Cut the lamb into bite‑size cubes. Peel and roughly chop onions and garlic. Clean, wash, and slice the white and light green parts of the leek into rings. Heat oil in a large pot. Briefly sauté onions, garlic, and leeks.

2. 2.

   Add lamb, sear on all sides over high heat, then pour in about two‑thirds of the broth (the meat should be covered). Simmer gently for about 30 minutes. Peel and dice potatoes. Wash, clean, and chop savoy cabbage. Add potatoes to the pot and add more broth if needed.

3. 3.

   Continue cooking for 20 minutes, then stir in the cabbage and cook for another ~15 minutes until done. Season with salt and pepper. Wash, dry, and finely chop parsley and thyme leaves. Sprinkle herbs over the finished dish.