One of Ireland’s earliest visitor attractions, Bunratty Folk Park, in Bunratty, County Clare, was developed to promote Irish heritage in a tourist environment. Founded by Shannon Development Company, the Folk Park is one of several visitor experiences and venues for entertainment in the Shannon area, including the renowned medieval castle banquets. Mac’s Pub, which stands at the top of the main street in the reconstructed village, is a fine example of a Victorian hostelry, with a well-appointed “journeyman’s dining room” and, of course, an inviting bar. The chef at Mac’s deviates from Theodora FitzGibbon’s directive by not only adding carrots to his Irish stew, but also celery and leeks. Serve it with Mac’s Pub Brown Soda Bread.
SERVES 6
2¼ pounds boneless lamb shoulder, cut into ½-inch pieces
1 pound lamb neck bones
6 cups homemade chicken stock, canned low-sodium chicken broth, or 6 chicken bouillon cubes mixed with 6 cups boiling water
3 medium potatoes, peeled and cut into 1-inch pieces
1 tablespoon minced fresh thyme
2 bay leaves
2 tablespoons minced fresh herbs, such as tarragon, marjoram, and rosemary
2 small onions, sliced
2 to 3 stalks celery, thickly sliced
2 leeks (white part only), washed and chopped
4 to 5 carrots, peeled and thickly sliced
Salt and freshly ground pepper to taste
Minced fresh flat-leaf parsley for garnish
Mac’s Pub Brown Soda Bread for serving (facing page)
1 In a stockpot or large saucepan over medium heat, combine the lamb, bones, and stock or broth. Bring to a boil and skim off any foam that rises to the top. Reduce the heat to low, cover, and cook for 60 to 70 minutes, or until the meat is tender.
2 Add the potatoes, thyme, bay leaves, and herbs, return to a boil, reduce the heat, and simmer, uncovered, for 12 to 15 minutes, or until the potatoes are nearly tender. Add the onions, celery, leeks, and carrots and simmer for another 30 minutes. Uncover and cook for 15 to 20 minutes longer, or until the vegetables are tender and the stock has thickened. Season with salt and pepper.
3 To serve, ladle the stew into shallow bowls, sprinkle with parsley, and serve with Mac’s Pub Brown Soda Bread.
1 cup all-purpose flour
3 cups coarse whole wheat flour, such as Odlums or Howard’s brand
1 tablespoon wheat germ
1 tablespoon oat bran, such as McCann’s brand
1 tablespoon brown sugar
2 teaspoons baking soda
1 large egg
4 tablespoons unsalted Kerrygold Irish butter, melted
1½ to 1¾ cups buttermilk
2 tablespoons sesame seeds (optional)
1 Preheat the oven to 375°F. Butter and flour a 9-by-5-by-3-inch loaf pan.
2 In a large bowl, stir together the dry ingredients. Make a well in the center. With a wooden spoon, stir in the egg, melted butter, and ¾ cup of the buttermilk. Mix well, and gradually add enough of the remaining buttermilk to form a soft dough.
3 Spoon the dough into the prepared pan, smooth the top with a spatula that has been dipped in water or buttermilk, and sprinkle with the sesame seeds, if using. Bake for 35 to 40 minutes, or until a skewer inserted in the center comes out clean and the bread sounds hollow when tapped on the bottom. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool, right side up, for about 1 hour to make slicing easier.
