📝 About This Recipe
Transport yourself to the rolling hills of Ireland with this soulful, one-pot masterpiece. This authentic stew relies on the gentle braising of tender grass-fed lamb shoulder, sweet root vegetables, and a hint of fresh thyme to create a silky, naturally thickened broth. It is the ultimate comfort food—unpretentious, deeply nourishing, and a testament to the beauty of slow-cooked simplicity.
🥗 Ingredients
The Meat
- 2 pounds Lamb Shoulder (trimmed of excess fat and cut into 1.5-inch chunks)
- to taste Salt and Black Pepper (freshly cracked)
- 2 tablespoons All-purpose Flour (for dusting the meat)
The Aromatics and Vegetables
- 2 tablespoons Vegetable Oil (high smoke point oil)
- 2 large Yellow Onions (peeled and roughly chopped)
- 2 medium Leeks (white and light green parts only, cleaned and sliced)
- 4 large Carrots (peeled and cut into thick rounds)
- 2 medium Parsnips (peeled and cut into chunks)
- 3 cloves Garlic (minced)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 2-inch pieces)
The Braising Liquid and Herbs
- 4 cups Beef or Lamb Stock (low sodium preferred)
- 4 sprigs Fresh Thyme (tied together with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
- 1 tablespoon Worcestershire Sauce (for a boost of umami)
👨🍳 Instructions
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1
Pat the lamb chunks dry with paper towels. This is crucial for achieving a good sear. Season generously with salt and pepper, then toss lightly in the flour until coated.
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2
In a large heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding the pan, brown the lamb on all sides until a deep golden crust forms. Remove the meat and set aside on a plate.
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4
Reduce the heat to medium. In the same pot, add the onions and leeks. Cook for 5-7 minutes, stirring occasionally, until softened and starting to turn golden.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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6
Deglaze the pot by pouring in a splash of the stock. Use a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot—that's where the flavor lives!
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7
Return the lamb and any accumulated juices to the pot. Add the carrots, parsnips, and potatoes.
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8
Pour in the remaining stock and the Worcestershire sauce. The liquid should just barely cover the ingredients.
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9
Add the thyme sprigs and bay leaves. Bring the liquid to a gentle boil.
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10
Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer very gently for 1 hour and 15 minutes.
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11
Check the lamb for tenderness; it should be fork-tender. If the stew is too thin, remove the lid and simmer for another 15 minutes to reduce the liquid.
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12
Remove the thyme sprigs and bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
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13
Ladle the stew into deep bowls, ensuring everyone gets a good mix of meat and vegetables. Garnish generously with fresh parsley.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat and connective tissue content ensures the meat stays juicy during the long braise. Don't rush the browning of the meat—that Maillard reaction provides the deep base flavor for the entire sauce. If you prefer a thicker stew, mash one or two of the cooked potato chunks against the side of the pot and stir them back in. For a more traditional 'white' Irish stew, skip the browning of the meat and simply simmer everything together, though the browned version offers more depth. This stew tastes even better the next day after the flavors have had a chance to marry in the fridge.
🍽️ Serving Suggestions
Serve with thick slices of warm Irish Soda Bread slathered in salted butter. A cold pint of Guinness or a dry Irish stout perfectly complements the richness of the lamb. Pair with a side of buttery mashed peas or sautéed cabbage for extra greens. For a modern touch, serve alongside a crisp green salad with a sharp lemon vinaigrette to cut through the heartiness.