Irish Stew

Cut the carrots lengthwise and then slice to around 2,5 cm thick. Tie the bouquet garni herbs with a string. Cut the lamb in large chunks, do not discard the bones. Season with salt and pepper. In a heavy ovenproof pan melt the butter and brown the meat. Remove the lamb and add the chopped onions. Sweat them until translucent. Add the carrots and pearl barley. Return the lamb to the pan and add the bones and the bouquet garni. Cover with water, place the lid on the pan and transfer it to the oven at 170C for 2hs. Adjust salt and pepper to taste, add the potatoes, peeled and cut into large pieces. Cover with lid again and cook in the oven for a further 30 min, until the potatoes are soft and the meat is falling apart. Remove the bouquet garni and shank bones and sprinkle some chopped parsley before serving.