Irish Lamb And Barley Stew

• 2 tbsp olive oil
• 2 lbs lamb shoulder, cubed
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 sticks celery, chopped
• 2 cloves garlic, crushed
• 4 cups chicken stock
• 1 cup pearl barley
• 4 sprigs fresh thyme
• 1 1/3 lbs potatoes, chopped
• 2 cups shredded cabbage
• 1/4 cup finely chopped fresh flat-leaf parsley

1. Heat half the oil in a Dutch oven on high heat. Cook lamb, in batches, until browned. Remove from pan.
2. Heat remaining oil in same pan. Cook onion, carrots, celery and garlic, stirring, until softened. Return lamb to pan with stock, barley, thyme and 3 cups water. Bring to a boil. Reduce heat to low; simmer, covered, for 1 hour, skimming fat from surface occasionally.
3. Add potatoes; simmer, uncovered, for 30 mins, or until potatoes are tender. Add cabbage; simmer, uncovered, until cabbage is just tender. Discard thyme. Serve stew sprinkled with parsley.

olive oil, lamb shoulder, onion, carrots, celery, garlic, chicken stock, pearl barley, thyme, potatoes, cabbage, parsley

Taken from recipes-plus.com/api/v2.0/recipes/35120 (may not work)