Recipe: Irish Lamb Stew
Ingredients
- 1 tbsp vegetable oil
- salt and fresh ground black pepper to taste
- 3 lbs lamb shoulder
- 1 onion - chopped
- 2 rib celery - chopped
- 2 carrots - chopped
- 2 tbsp flour
- 1 tbsp butter
- 1/2 tsp dried rosemary
- 3 cups chicken stock
- water as needed
- 1 1/2 lbs potatoes
- 1/4 cup chopped green onions
Instructions
Step 1
Season both sides of the lamb shoulder with salt and fresh ground black pepper.Add some oil in a pan over high heat. Brown both sides of the lamb shoulders.
Transfer the lamb shoulders to a stock pot. Add the chopped rib celery and chopped carrots into the pot.
Step 2
Add the chopped onion into the pan, reduce the heat to medium. Cook for 5 minutes.Add 1 tbsp butter and 2 tbsp flour, and cook for 1 minute.
Step 3
Add 3 cups chicken stock (or sub 1 bottle dark beer plus 1 1/2 cups stock), and 1/2 tsp dried rosemary.Stir well. When it comes to a boil, Pour the whole mixture to the pot with the lambs.
Add more water if needed.
Simmer on low heat for 1 1/2 hours.
Step 4
After 1 1/2 hours, pull the lambs out, add 1 1/2 lbs potatoes. Return the lambs on the top of pot. Simmer for another 40 minutes or until tender. Then Remove only the lambs. Turn the heat high, bring it to a boil. Take off the fat on the top. Reduce for 10-12 minutes.Return the lambs to the pot, add 1/4 cup chopped green onions, salt and pepper to taste.
