Lamb
Irish Lamb Stew
Tender lamb shoulder, potatoes and carrots simmered in a lightly thickened herbed broth.
- Prep
- 20 mins
- Cook
- 1 hr 55 mins
- Total
- 2 hrs 15 mins
- Serves
- 6
- Level
- Easy
This is a plain, comforting stew: browned lamb shoulder, onions, carrots and potatoes slowly simmered until the broth is silky. Shoulder has enough fat and connective tissue to stay tender through a long simmer. Add the potatoes partway through so they hold their shape.
Ingredients
Serves 6
Directions
- Pat the lamb dry and season with the salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the lamb in 2 batches, about 5 minutes per batch. Set aside.
- Lower the heat to medium. Cook the onions in the drippings 5 minutes until soft. Stir in the flour and cook 1 minute.
- Gradually stir in the broth, scraping up the browned bits. Add the lamb, bay leaves and thyme and bring to a simmer.
- Cover and simmer gently 1 hour, stirring now and then.
- Add the carrots and potatoes, cover again, and simmer 30 to 40 minutes more, until the lamb and vegetables are very tender.
- Remove the bay leaves, skim off excess fat, season to taste and stir in the parsley.
Tips and make-ahead notes
- Simmer, don't boil; a hard boil makes lamb tough.
- Make it a day ahead; the flavor improves and the fat is easy to lift off when chilled.
- Freezes up to 3 months, though the potatoes soften slightly.
Nutrition per serving
- Calories
- 420
- Carbohydrates
- 28g
- Protein
- 33g
- Fat
- 19g
- Fiber
- 4g
- Sodium
- 980mg
Estimated. Values change with brands, portion sizes and substitutions.
