An Irish stew or lamb and potato stew is a completely different dish nowadays: meltingly tender lamb pieces and soft potatoes, coated in a rich, flavorful sauce made with good quality beef or lamb stock. Preheat the oven to 425 F. Pour half of the olive oil into a deep baking pan and turn the pan so the sides are coated with the oil to make serving easier. Cover and bake at 325° for 1-1/2 to 2-1/2 hours or until tender. Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes. In a large kettle or Dutch oven, combine all ingredients. Discard the thyme sprigs and bay leaf and season the braising liquid with salt and pepper. Directions. Preparation. Discard bay leaves before serving.

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