Old-Fashioned Irish Stew - cooking recipe

Ingredients

3 lbs lamb necks, slices fat trimmed and reserved (1-inch thick)
4 medium onions, thinly sliced
1 medium onion, chopped
1 lb medium carrot, peeled, halved crosswise and quartered lengthwise
1 lb medium boiling potato, peeled, one sliced thinly, remainder quartered
3 cups lamb stock or beef broth
4 tablespoons minced fresh parsley
salt & freshly ground black pepper

Preparation

Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes.
Strain drippings and return to Dutch oven; heat over medium high heat.
Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side.
Transfer to large bowl using slotted spoon.
Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes.
Return lamb to pan, spooning vegetables on top; add stock.
Reduce heat, cover and simmer gently 1 hour.
Add quartered potatoes, pushing into liquid.
Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes.
Drain liquid from pan into large heavy skillet; degrease cooking liquid.
Boil until reduced by half, about 15 minutes; return to stew.
Mix in 2 tablespoons parsley and season to taste with salt and pepper.
Ladle stew onto heated platter, sprinkle with remaining parsley and serve.