Irish Stew (for 4)


O’Neill’s Irish Stew

1 kg of Diced Lamb
4 carrots (peeled and diced)
4 sticks of celery (chopped)
8 medium potatoes4 diced potatoes (for thickening)
4 small onions (chopped)
6 peppercorns or a pinch of cracked pepper
1 bouquet of thyme, rosemary and bay leaf (wrapped with string)


Put meat in saucepan, cover with cold water (5 inches over meat)Add in peppercorns, pepper and bouquet of fresh herbs. Bring to boil. Simmer for 35 minutes. Skim off top. Add in all other ingredients. Cover and simmer for 25 minutes. Remove Bouquet of herbs. Gently stir and season to taste.

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Lamb Shanks (for 4)

O’Neill’s Lamb ShanksIngredients:

4 lamb shanks
1 litre of beef stock
2 glasses of red wine
8 medium potatoes
12 baby carrots
8 shallots
8 small celery sticks
Pinch of cracked pepper
1 Bouquet of Rosemary and Thyme
1 Bouquet of Rosemary, thyme, bay leaf and mint.


Braise the shanks over a moderate heat in a frying pan.
Using a thongs seal all around for 15 minutes. Turn temperature up and add a pinch of black pepper,1 glass of red wine, the bouquet of rosemary and thyme. After 2 minutes take off heat and place in a baking dish. Add bouquet of thyme, rosemary, mint and bay leaf and 1 litre of stock .Cover and cook on moderate heat for 1 3 hours. Remove the bouquet, add second glass of red wine and all other ingredients and cook for a further 30 minutes. Season to taste.

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Dublin Coddle with Ham Hocks (for 4)

Ham Hocks with Dublin CoddleIngredients:

4 ham hocks
4 sticks of celery (diced)
4 carrots (peeled and diced)
2 onions (chopped)
8 average size sausages
8 medium potatoes
4 potatoes diced for thickening
To season: parsley, thyme and white pepper


Ask butcher for shanks of pork, wash thoroughly. Put into saucepan of cold water and simmer (topping up every now and then) for two hours or until skin breaks. Remove hocks from water and put to one side. Skin off top of stock. Add diced potatoes until break down to thicken broth. Add in all other ingredients including ham hocks. Cover and let simmer for 35 minutes.
Season to taste.

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Beef and Guinness Stew (for 4)


1 kg of rib beefO’Neill’s Beef & Guinness Stew
4 sticks of celery (chopped)
4 carrots (peeled and chopped)
8 medium potatoes
4 potatoes diced for thickening
Bouquet of bay leaf and thyme
4 small onions
3 oz of cream flour
1 tablespoon of butter
1tablespoon of vegetable oil
1 can of Guinness
500ml beef stock
salt and pepper to season
To serve: fresh chopped parsley

Sour cream and chives (optional)


Add butter and oil to saucepan. Put flour in plastic bag with salt and pepper. Add meat and shake until well covered. Add to saucepan and cook gently over moderate heat for two minutes. Bring heat up, add the Guinness and bring to the boil. Add beef stock and bouquet of herbs and bring back to boil. Add in all other ingredients, cover and gently simmer for at least 25 minutes or until meat is tender. Remove bouquet of herbs and add freshly chopped parsley. If you like a head on your Guinness, add sour cream and chives on top.

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Wicklow Lamb Shepherd’s Pie Recipe

Wicklow Lamp Shepherds Pie2 large onions chopped finely and put into a pot with olive oil.
Then add 2 carrots finally chopped.
Add 1kg of lean lamb mince, cook slowly and continue to scrap the fat while the meat is cooking.
Add some lamb or beef stock cubes with rosemary & thyme herbs. Cook for 1 hour on medium heat; when finished cooking, add 1 bag of fresh green peas.
Put into a medium sized bowl and top with cheesy mashed potatoes and a slice of crispy bacon. Finish under the grill until golden brown.