Irish Stew

• 1.25kg lamb neck chops, trimmed
• 1/2 cup plain flour
• 3 brown onions, chopped
• 1kg sebago potatoes, peeled, sliced
• 2 carrots, peeled, thinly sliced into rounds
• 2 tablespoons tomato paste
• 3 cups boiling water
• 3 beef stock cubes, crumbled
• 1 cup flat-leaf parsley leaves, chopped
• 1/4 cup mint leaves, chopped, to serve
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• 1. Step 1
     Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
  2. Step 2
     Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
  3. Step 3
     Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
  4. Step 4
     Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.