|Lamb shoulder chops||3 pounds|
|Salt and ground black pepper||To taste|
|Vegetable oil||1 tablespoon|
|All-purpose flour||2 tablespoons|
|Chicken stock||3 cups|
|Dried rosemary||1/2 teaspoon|
|Celery||2 stalks, chopped|
|Baby Dutch yellow potatoes||1 1/2 pounds|
|Green onionns||1 1/4 chopped|
20 minutes to prepare, 2 hours and 25 minutes to cook, ready in 2 hours and 45 minutes
There are an infinite number of recipes for Irish stew available, no two of which are alike. This one is a nice balance between some of the easiest ones, and the more complex, and by no means intends to be the definitive recipe.
Get ready – it’s a relatively long recipe!
Step 1: Start with you lamb: season them with the salt and pepper.
Step 2: Get some oil into a large heavy skillet, and start heating up over a high heat.
Step 3: Brown your seasoned lamb on both sides. You’ll have to do this in batches, and it should take between three and five minutes for each side.
Step 4: With your lamb nicely browned, place them into a stock pot.
Step 5: Next, taking the same skillet, but over a medium heat, cook up the onion, stirring it as you go, until they’re soft and starting to brown.
Step 6: Add the butter to the onions, and when it’s melted, pour in the flour – mix it all up until the onions are coated.
Step 7: Take your chicken stock, and add that to your skillet.
Step 8: Bring it to the boil, mix in the dried rosemary, and keep stirring it until it’s nice and thick.
Step 9: Turning your attention back to the stock pot with your lamb, add the carrots and celery.
Step 10: Add the chicken stock mixture to the stock pot as well – you might need to add some water to make sure the meat is covered.
Step 11: Bring it to a simmer, lower the heat, put a lid on the stock pot, and just leave it there to cook. You’ll need to cook it until the meat is nearly falling off the bone, which should take about an hour and a half.
Step 12: Remove the meat, and put it on a plate for the time being.
Step 13: Add the potatoes to the stock pot, and mix them in with rest of the vegetables.
Step 14: Place the meat back in the pot, on top of the vegetables. Leave it like that, simmering for about a half hour – at this point the meat should be falling off the bone.
Step 15: Transfer the meat to a plate again, then bring the stew to a boil. Skim of any fat, until its reduced and thick.
Step 16: Take the meat off the bones. you can throw out the bones and fat. If there’s a puppy around, they’d probably enjoy the bones.
Step 17: Put the meat back into the pot, stirring it in with the rest of the stew.
Step 18: And finally, mix in the green onion, and some salt and pepper, and you’re done.
You’ll see recipes for Irish stew using beef or rabbit too. Parsnips are also a great substitute for the celery.