A simple, pale, long-simmered stew of lamb, potatoes, onions and carrots — traditionally made without browning the meat first, so the broth stays clear rather than dark.
Layer the pot
Layer the lamb, onions, carrots and half the potatoes in a large heavy pot, tucking in the thyme and bay leaves.
Simmer low and slow
Pour in the stock, bring to a gentle simmer, cover, and cook until the lamb is tender enough to fall apart with a fork, about 1 hour 30 minutes.
90 minAdd the remaining potatoes
Stir in the remaining potatoes and continue simmering until they are soft and have slightly thickened the broth, about 30 minutes.
30 minSeason and rest
Season to taste with salt and pepper, then let the stew sit off the heat for 10 minutes so the flavors settle.
10 minServe
Ladle into bowls, scatter with chopped parsley, and serve with soda bread.
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