Irish Stew

Name: Irish Stew
Total time: 1 min
Ingredients: 3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops); Salt and pepper; 4 tablespoons vegetable oil; 2 pounds onions (about 6 medium), cut in wedges; 1 pound carrots (about 6 medium), cut in 3-inch lengths; 4 cups chicken, veal or beef broth (or water); 1 large sprig thyme; 3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

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Total: 1 hours, 30 minutes

Servings: 7

Cost: $2.52 /serving

Author : David Tanis

lamb shoulder russet potatoes

Ingredients

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3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)Salt and pepper4 tablespoons vegetable oil2 pounds onions (about 6 medium), cut in wedges1 pound carrots (about 6 medium), cut in 3-inch lengths4 cups chicken, veal or beef broth (or water)1 large sprig thyme3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

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Instructions

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Step 1

Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.

Step 2

Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.

Step 3

Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.

Step 4

Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.

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