Irish Stew - Irish Lamb Stew

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is lower in fat, while beef can be more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories, while water is cost-effective.

cabbage

🥗Healthier: kale

💰Cheaper: spinach

Kale is nutrient-dense, while spinach is often cheaper.

Season the lamb shoulder chops with salt and pepper on both sides.

In a heavy bottomed frying pan, heat vegetable oil over high heat.

Brown the lamb chops in batches, avoiding crowding the pan, until a nice brown crust forms on both sides.

Transfer the browned lamb chops to a stock pot.

In the same pan, add a chopped onion with a pinch of salt and cook until dark.

Add 1 tablespoon of butter (or melted brown butter) to the pan.

Dump in flour and toss for about 1 minute to coat the onions.

Add 3 cups of chicken stock to the pan, scraping up the dark bits from the bottom.

Bring the mixture to a boil and add a pinch of dried rosemary.

Add large chunks of carrots and celery to the pot with the lamb.

Pour the liquid over the meat and vegetables, ensuring it comes up to the top, adding more water if necessary.

Bring the pot to a simmer on low heat and simmer for 1.5 hours.

Prepare baby potatoes by washing them and leaving them whole, cutting larger ones in half.

After 1.5 hours, check the lamb; it should be almost falling off the bone.

Remove the lamb from the pot and add the baby potatoes, stirring them in.

Put the lamb back on top and cover, cooking for another 30-40 minutes until the potatoes are tender and the lamb is falling off the bone.

Remove the meat from the pot and place it on a plate to cool slightly.

Turn the liquid in the pot to high heat and bring it to a boil to reduce and thicken.

Skim off the fat from the sauce to avoid emulsifying it.

Once the meat is cool enough to handle, pull out the bones and any large chunks of fat.

Stir the reduced sauce into the lamb meat and finish with a handful of green onions for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens