Huey'S Irish Stew With A Touch Of Paris - cooking recipe

Ingredients

3 -4 lamb necks (trimmed of all sinew, and most of the fat, and cubed. You can probably get your butcher to do this.)
1 carrot, peeled and diced
2 celery ribs, diced
1 large onion, peeled and diced
2 leeks, thoroughly washed and diced
6 spring onions, diced
salt, to taste
fresh ground pepper, to taste
8 black peppercorns
6 juniper berries
2 star anise
4 -6 large floury potatoes, scrubbed but not peeled
chopped parsley

Preparation

Preheat the oven to 200\u00b0C.
Place the cubed lamb necks in a large pot and cover with water.
Add all the vegetables to the pot, and season to taste.
Tie the spices in muslin and add to the pot.
Bring the pot to the boil, then tightly cover with both foil and a lid, and place in the oven.
Cook for 50-60 minutes, or until the lamb is tender.
Meanwhile, place the potatoes on a baking tray in the bottom of the oven, and cook until they are tender. Remove and allow them to cool enough that they are easy to handle, then peel and roughly mash them.
Add the mash to the pot and mix thoroughly.
Serve the stew sprinkled with parsley and with plenty of crusty bread.