CHEF JOHN'S IRISH STEW
Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- Season lamb shoulder chops with salt and black pepper.
- Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
- Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
- Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
- Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
- Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
- Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
- Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 28.6 g, Cholesterol 120.5 mg, Fat 29.1 g, Fiber 4.1 g, Protein 32.1 g, SaturatedFat 12 g, Sodium 465.8 mg, Sugar 4 g
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Zenashe Meteku
[email protected]This stew was easy to make and turned out great! The lamb was tender and the vegetables were cooked perfectly. I would definitely recommend this recipe.
Snake Boy
[email protected]I made this stew for a party and it was a big hit! Everyone loved the rich, flavorful broth and the tender meat. I will definitely be making this again.
April Peeples
[email protected]I followed the recipe exactly and the stew turned out great! The lamb was tender and the vegetables were cooked perfectly. I would definitely recommend this recipe.
fatti Ullah
[email protected]This stew was a bit bland for my taste. I had to add some extra salt and pepper to make it more flavorful.
Sarita Maharjan
[email protected]I've made this stew several times now and it's always a hit. The lamb is always tender and the vegetables are cooked perfectly. I love the rich, flavorful broth.
sk sraboni
[email protected]This stew was easy to make and turned out great! The lamb was tender and the vegetables were cooked perfectly. I would definitely recommend this recipe.
Daniel Ochoa
[email protected]I'm not a huge fan of lamb, but I decided to try this recipe anyway. I'm so glad I did! The lamb was cooked perfectly and the stew was absolutely delicious. I will definitely be making this again.
Dennise Puente
[email protected]I made this stew for my family last night and it was a huge hit! Everyone loved the rich, flavorful broth and the tender meat. I will definitely be adding this recipe to my regular rotation.
jad alturki
[email protected]This Irish stew is the best I've ever had! The lamb was so tender and flavorful, and the vegetables were perfectly cooked. I will definitely be making this again.