Here's your chance to impress your friends with this great dish to feed a crowd in time for St Patrick's Day.

A modern take on the well known classic we never cook but always enjoy, Irish stew.
The end result will be far more satisfying if you use cheaper cuts of meat such as lamb shanks or neck of lamb.
This dish is perfect served with soda bread and ofcourse, washed down with lots of Guinness. (No Guinness? no worries, this is an "Irish" dish and providing it’s alcoholic its allowed!)

Serves 4

Ingredients
4 lamb shanks trimmed around the bone or around 2 llb (around 1 kilo) of scrag end or neck of lamb. (You can use whatever lamb you have, trimmed shoulder is also very good)
1 tablespoon vegetable oil (olive oil is ok, but vegetable oil heats to a higher temperature and will ensure you gain a good colour once seared)
1 tablespoon of plain flour
2 tablespoons pearl barley
1 pint of good stock, vegetable (cubes work quite well or make your own for even greater flavour)
2poubds (around 1 kilo) of assorted vegetables, a mixture of carrots, leeks, turnips work well and potatoes are a must.
1 large onion sliced
1 teaspoon each of dried thyme and parsley - I love using fresh herbs but as you add herbs at the start of the dish for maximum flavour, it's best to use dried as fresh would become bitter)
Salt and pepper to taste (I find that white pepper works well with this dish)

Method

Heat oven to around 160 c or 320 F

Heat the oil in a heavy bottom pan and coat the lamb in flour. Sear the meat for around 7-8 minutes on all sides so that you develop good colour. This will help seal in the flavour and give a more attractive end result.

Transfer the lamb to a casserole dish with lid and add the barley, onions, vegetables and stock, herbs and seasoning.

Place the lid on and cook for 1.5 hours.
Remove the casserole from the oven and with a slotted spoon remove the meat and vegetables and place in a separate dish (The meat should be tender and about to “fall from the bone”, if it’s not return it to the oven for another 15 minutes

Reduce the liquid to a nice semi-thick gravy.

Pour over the vegetables and meat, serve and enjoy!

Goes particulary well with soda bread and real butter.
Happy St Patricks Day!