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Irish Stew

Irish Stew

April 29, 2016


5 pounds lamb shoulder chops

20 baby red-skinned potatoes

6 large carrots, peeled, quartered

3 medium onions, quartered

2 medium leeks (white and pale greens parts only), split lengthwise, cut into 1/2-inch-thick slices

1/3 cup chopped fresh parsley

1 1/2 tablespoons chopped fresh thyme

2 cups water


1Trim and reserve fat and bones from lamb.

2Cut meat into 1 1/2-inch pieces.

3Place fat in heavy large Dutch oven over medium-high heat.

4Cook fat until 3 tablespoons drippings are rendered, about 5 minutes.

5Using large spoon, remove any solid fat from pot; discard.

6Sprinkle lamb with salt and pepper.

7Working in batches, add lamb to pot; saute until brown on all sides, about 5 minutes per batch.

8Using slotted spoon , transfer lamb to plate.

9Add bones to pot; cook until brown, about 5 minutes.

10Using tongs, transfer bones to plate.

11Add vegetables, parsley and thyme to pot; stir to coat with drippings.

12Return meat and bones to pot.

13Add 2 cups water and bring to boil.

14Reduce heat to medium-low.

15Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.

16Discard bones.

17Place 1 cup vegetables in processor; puree. Add to stew.

18Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)

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