Irish
Traditional Irish Lamb Stew
Irish lamb stew with potatoes, onions, carrots, thyme, and a tender brothy finish.
6 servings · 35 minutes prep · 120 minutes cook
Ingredients
Stew
- 2 1/2 lb, trimmed and cut into 1 1/2-inch chunks
- 2 tsp, divided
- 1 tsp, freshly ground
- 1 tbsp, for browning
- 2 large, sliced
- 6 cups, or chicken stock
- 4 sprigs
- 1
- 1 lb, peeled and cut small, for thickening
- 1 1/2 lb, peeled and cut into large chunks
- 4 medium, cut into large chunks
- 1/3 cup, chopped
Directions
Brown and Simmer
- Season lamb shoulder with 1 1/2 teaspoons fine salt and black pepper.
- Heat avocado oil in a Dutch oven over medium-high heat. Brown lamb shoulder in batches for 3 to 4 minutes per batch, then transfer to a bowl.
- Add yellow onion and cook for 5 minutes, until softened and lightly golden.
- Return lamb shoulder and its juices. Add lamb stock, thyme, bay leaf, and russet potatoes. Simmer gently, partly covered, for 75 minutes.
Finish the Vegetables
- Add waxy potatoes and carrot. Simmer for 30 to 35 minutes, until the lamb is fork-tender and near {{temperature:195°F}} and the vegetables are cooked through.
- Skim excess fat if needed. Remove thyme stems and bay leaf.
- Rest off heat for 15 minutes, then stir in parsley and adjust salt.
