Irish Stew is lovely

Prepare the vegetables: dice the potatoes, carrots, onion, celery, and parsnips into similarly sized chunks.

Remove the skin from the onion and dice it.

Cut the shoulder of lamb into chunks, removing any sinewy parts and the bone.

Heat a large pot until ripping hot and add lard for browning the lamb.

Brown the lamb in the hot lard to create flavor and color.

Remove the browned lamb and add the diced vegetables to the pot, stirring for a few minutes until softened.

Add homemade chicken stock to deglaze the pot, scraping up the fond from the bottom.

Add bay leaves, rosemary, thyme, and the bone from the lamb to the pot.

Simmer the mixture for a couple of hours until the lamb is tender.

Add diced potatoes and leeks to the pot and stir.

Add water as needed to adjust the liquid level.

Season with black pepper and a little salt to taste, finishing with fresh parsley before serving.

Equipment Needed

Dietary

Allergens