Irish Lamb Stew

Instructions

1. Prepare the lamb
   Pat lamb pieces dry with paper towels and season generously with salt and pepper. Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the lamb on all sides, about 5 minutes per batch. Transfer to a plate.
2. Create the base
   Reduce heat to medium. Add onions to the pot and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Sprinkle flour over the onions and stir to coat evenly.
3. Build the stew
   Return the lamb to the pot along with any accumulated juices. Add leeks, carrots, bay leaves, and thyme. Pour in the stock and Worcestershire sauce, stirring to combine and scraping up any browned bits from the bottom of the pot.
4. Simmer the stew
   Bring to a boil, then reduce heat to low. Cover and simmer gently for 1 hour, stirring occasionally to prevent sticking.
5. Add the potatoes
   Add the potatoes to the pot, cover, and continue to simmer for another 1 to 1.5 hours, or until the lamb is very tender and the potatoes are cooked through. The stew should thicken naturally as it cooks.
6. Season and finish
   Remove bay leaves and thyme sprigs. Stir in the chopped parsley. Taste and adjust seasoning with salt and pepper as needed. If the stew is too thick, add a little more stock or water; if too thin, simmer uncovered for a few more minutes.
7. Serve the stew
   Ladle the hot stew into bowls, garnish with additional fresh parsley, and serve with crusty Irish soda bread for a complete traditional meal.