Irish Lamb Stew
A simple Irish stew made with bone-in lamb shoulder, potatoes, and carrots.
servings: 3 to 4
total time: 3 hours
recipe by: Frankie
Ingredients
- 1/4 cup olive oil
- 2 pounds bone-in lamb shoulder
- salt & pepper
- 1 large yellow onion, chopped
- 5 TBSP all-purpose flour
- 4 cups beef broth
- 2 medium carrots, peeled and sliced into 1/2-inch slices
- 1 pound Yukon Gold Potatoes, peeled and cut into 2-inch pieces
- 1/4 cup fresh chopped parsley
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Directions
- Heat the oil in a dutch oven over medium-high heat.
- Pat the lamb shoulder dry with paper towels then generously season with salt and pepper. Sear the lamb in the hot oil until well browned on all sides, 2 to 3 minutes per side. Transfer seared lamb to a plate and set aside.
- Add the onions to the pot and cook until softened, about 3 minutes.
- Stir in the flour until thoroughly combined, about 1 minute.
- Pour in the beef broth and stir to combine. Add the lamb and bring to a boil.
- Reduce heat to medium-low. Cover and simmer until meat is tender and falls off the bone, about 2 hours.
- Transfer the lamb to a plate and discard bone and extra fat. Break up the meat into bite size pieces and return to the pot along with the carrots and potatoes.
- Increase heat to medium and cook uncovered, stirring occasionally, until carrots and potatoes are tender and stew has thickened, about 25 minutes.
- Take off the heat and stir in the fresh parsley. Season with salt and pepper to taste.
- Ladle into bowls and serve.
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