Old-Fashioned Irish Stew
Ready In: 2 hrs 25 mins
Serves: 6
Ingredients
- 3 lbs lamb necks, slices fat trimmed and reserved (1-inch thick)
- 4 medium onions, thinly sliced
- 1 medium onion, chopped
- 1 lb medium carrot, peeled, halved crosswise and quartered lengthwise
- 1 lb medium boiling potato, peeled, one sliced thinly, remainder quartered
- 3 cups lamb stock or beef broth
- 4 tablespoons minced fresh parsley
- salt & freshly ground black pepper
Directions
- Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes.
- Strain drippings and return to Dutch oven; heat over medium high heat.
- Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side.
- Transfer to large bowl using slotted spoon.
- Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes.
- Return lamb to pan, spooning vegetables on top; add stock.
- Reduce heat, cover and simmer gently 1 hour.
- Add quartered potatoes, pushing into liquid.
- Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes.
- Drain liquid from pan into large heavy skillet; degrease cooking liquid.
- Boil until reduced by half, about 15 minutes; return to stew.
- Mix in 2 tablespoons parsley and season to taste with salt and pepper.
- Ladle stew onto heated platter, sprinkle with remaining parsley and serve.
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