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Irish stew recipe

February 27, 2008

2 pints lamb stock (beef stock can be substituted
1 tablespoon dried thyme
2 1/2 pounds lamb shoulder chops, cut into individual portions with the bone left in
10 large carrots, cut into large chunks
12 baby onions (or 4 large yellow onions, quartered), peeled but left whole
1/4 cup diced white turnip
1 1/2 teaspoons salt
2 teaspoons freshly ground black pepper
2 tablespoons pearl barley
10 Yukon Gold potatoes
1 cup chopped celery
1 tablespoon chopped fresh parsley

Preheat the oven to 350 degrees.

In a large saucepan, combine the stock and thyme. Warm on low while preparing remaining ingredients.

Trim fat from the meat, and place fat in a large skillet. Heat over medium-high until the fat melts.

About 1/2 pound at a time, add the lamb chops to the stockpot and brown on all sides. When the lamb chops have browned, use a slotted spoon to transfer them to an oven-proof stockpot. Repeat with remaining chops.

Season the lamb with salt and pepper.

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Return the skillet to the heat and add the carrots, onions and turnip to the skillet and sauté until just lightly browned, about 5 minutes. Transfer the vegetables to the stockpot. Add the barley.

Pour the warmed stock over the meat and vegetables, then cover the stockpot and place in the oven. Cook for 45 minutes. Add the potatoes, then cover and cook for another 45 minutes.

Remove the stockpot from the oven. Use a slotted spoon to remove about half the meat and vegetables from the pot. Let the liquid rest for a moment to allow excess fat to collect on the surface.

Use a large spoon to skim away and discard the fat. Return the meat and vegetables to the pot, then stir in the parsley and adjust seasonings.

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