Irish Lamb Stew with Potatoes and Carrots

Season the lamb. Heat the oven to 160°C (fan 140°C). Pat the lamb dry with kitchen paper and season all over with the salt and pepper; drying the meat first helps it brown rather than steam in the pan.

Brown the lamb. Heat 1 tbsp of the oil in a large ovenproof casserole over medium-high heat and brown the lamb in 2 batches, 5-6 minutes per batch, without moving the pieces until they release easily. Set the browned lamb aside; the caramelised crust left behind, along with the browned bits stuck to the pot, will flavour the whole stew.

Cook the onions. Lower the heat to medium, add the remaining oil and the onion wedges, and cook for 8 minutes, scraping the base of the pot, until browned. Stir in the flour for 1 minute to cook it out slightly, then gradually stir in the water and stock until smooth.

Braise in the oven. Return the lamb and its juices to the pot with the thyme and bay leaves, bring to a simmer on the hob, then cover and transfer to the oven for 1 hour. The gentle, even heat of the oven keeps the stew at a steady simmer so the tough shoulder meat softens without drying out.

Add the vegetables. Stir in the carrots and potatoes with the vegetable salt, pushing them down under the liquid, then cover and return to the oven for 1 hour to 1 hour 15 minutes, until the lamb is very tender and the potatoes are cooked through. Check a potato chunk with a knife; it should give way easily with no resistance.

Serve. Skim off any fat from the surface, remove the thyme stalks and bay leaves, then stir in the parsley. Serve in bowls with slices of bread for mopping up the gravy.