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Irish stew broth


  • Heat oil in a large heavy-bottomed pot and brown the shanks all over. Drain well and set aside.
  • Then pour off most of the oil from the pot and add the onions, carrots, swede, celery and potatoes. Stir and gently saute for about 5 mins.
  • Return the shanks with enough stock to cover and seasonings. Then bring to the boil, turn the heat down and simmer for about 1½-2 hours until the lamb is tender. Remove the shanks and dice the meat when cool enough to handle, discarding any fat and sinew. Taste the broth for seasoning and add the cabbage, parsley and peas. Stir and cook until the cabbage has wilted. Then add the diced lamb and mix to heat through.
  • Ladle the broth into large soup bowls and serve with good crusty bread on the side.


  • vegetable oil
  • 1.5 kg lamb shanks, French cut
  • 2 onions, chopped
  • 2 medium carrots, diced
  • 1 large swede, diced
  • 2 celery stalks, diced
  • 3 medium potatoes, diced
  • 2-3 litres chicken stock
  • sea salt & freshly ground pepper
  • ¼ Savoy cabbage, cored & shredded
  • 2 tbsp chopped fresh parsley
  • 1 heaped cup frozen peas, thawed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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