Irish Stew

Serves 4-6

1 1/2kg mutton chops from the neck or shoulder, still on the bone, cut about 1 1/2cm thick
3tbsp olive oil
3 carrots peeled and cut into thick slices
3-4 onions, cut unto 1/4 through the root
salt and pepper
400ml lamb or chicken stock
8-12 potatoes, peeled and halved, if large
sprig of thyme
1 tbsp chopped fresh parsley
1 tbsp snipped fresh chives

Preheat the oven to 160/gas mark 3.
Cut the chops in 1/2, but keep the bones intact as they will give great flavour.  Heat the olive oil in an ovenproof casserole pot until hot, then toss in the meat and cook for 1 min on either side until brown.
Remove the meat and set aside.  Cook the carrots and onions in the hot oil for 1-2 mins, seasoning with salt and pepper.  Return the meat to the pot.
Add the stock and bring to the boil.  Put the potatoes and the sprig of thyme on top and transfer to the oven for 1 1/2 to 2 hours or until the meat is very tender.  When it is cooked, pour off the cooking liquid into a bowl and allow to sit for 1-2 mins until the fat floats to the top - adding an ice cube will help speed this up.
Spoon off the fat and pour the juices back over the stew.  Add the chopped herbs and serve.