Irish stew recipe Chef Gavin Gleeson's take on this traditional dish By Oliver Robinson 06 March 2012 Serves 6Ingredients400g lamb shoulder, fat removed and diced 2cm cubes100g white onion, peeled and sliced100g carrots, peeled and sliced100g leeks, sliced80g celery, sliced100g flour potatoes, peeled 30g pearl barley, soaked in cold water overnight200g baby potatoes cut in half1 chicken stock cube1 bouquet garniRecipe1 Place the lamb shoulder in a pot of cold water and bring to the boil. Once boiled remove and rinse under cold water for five minutes to remove the scum and impurities. SIMILAR ARTICLES New menu: Café Bateel New look: Brunswick. Eatery | Bar | Terrace WATCH: Taking on Dubai’s metre-long hot dog Time Out vs ubk's one-metre hot dog 2 Put the lamb back into a pot and cover with water, add the pearl barley, seasoning, chicken stock cube, baby potatoes, seasoning and the bouquet garni (if used).3 Bring the mixture to the boil and simmer for 40 minutes or until the lamb is tender. 4 Meanwhile, in a separate pot boil the flour potatoes until soft, drain and reserve.5 Pass the stock through a colander into a container and then reserve the meat, barley and baby potatoes. Remove the bouquet garni.6 Blend the cooked flour potatoes into the stock to thicken.7 Return to the pot and add the remaining vegetables to cook. When cooked al dente, add the lamb, barley and baby potatoes and bring back to the boil.8 Add the chopped parsley and adjust the seasoning.9 Serve in deep bowls with crusty bread and Worcestershire sauce.