Old-Fashioned Irish Stew

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READY IN: 2hrs 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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
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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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