Hearty Irish lamb stew
Serves
4
If you're looking for a hearty dish to eat on a cold, rainy fall evening, try out Michael Bonacini's Irish stew served with a crusty piece of bread!
Advertisement
Ingredients
1 1/2
lamb shoulder, diced
1/2 cup
butter
3
onions, sliced
3 cups
potatoes, cut into 3/4-inch cubes
1 clove
garlic, minced
1 cup
carrots, sliced
4 stalks
celery, diced
1 1/2 cups
leek, diced
2 cups
Savoy cabbage, thinly sliced
6 cups
chicken broth
2 cups
water
Bouquet Garni
1
bay leaf
1 sprig
thyme
1 sprig
rosemary
12
peppercorns
Instructions
Ask the butcher to dice the lamb for you. In a large pot bring lamb into a quick boil, drain and refresh under running cold water.
In a large casserole dish or crockpot pot, gently cook the sliced onions, half the potatoes, leeks, garlic, in the butter for 3-4 minutes.
Next, add the bouquet garni and cover the lamb with the chicken stock and water. Season with salt and pepper.
Bring to a boil and turn to a gentle simmer, allow to simmer for 2 hours. At this point the meat should be a little more than half cooked.
Bacon, fennel and tomato pastaNext, add the remaining carrots, potatoes, and Savoy cabbage. Adjust the seasoning and continue to simmer for additional 15-20 minutes. Check that the meat is ‘fall off the bone’ tender. If so, your dish is ready to serve.