📝 About This Recipe
This soul-warming stew is a masterclass in the art of slow-braising, rooted in the rugged landscapes of the Irish countryside. By using bone-in lamb shoulder and a gentle simmer, we transform humble root vegetables and meat into a rich, velvety broth that tastes of heritage and comfort. It is a timeless dish that celebrates the purity of its ingredients, offering a deep, savory satisfaction that only patience and a heavy-bottomed pot can provide.
🥗 Ingredients
The Meat
- 3 pounds Lamb Shoulder (bone-in, trimmed of excess fat and cut into 2-inch chunks)
- 2 teaspoons Sea Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons All-purpose Flour (for dusting the meat)
Aromatics and Base
- 2 tablespoons Vegetable Oil (high smoke point)
- 3 large Yellow Onions (thickly sliced into half-moons)
- 4 cloves Garlic (smashed and minced)
- 2 pieces Leeks (white and light green parts only, cleaned and sliced)
The Garden
- 4 large Carrots (peeled and cut into 1-inch rounds)
- 2 large Parsnips (peeled and cut into 1-inch chunks)
- 2 pounds Yukon Gold Potatoes (peeled and cut into large 2-inch wedges)
- 1 cup Pearl Onions (peeled (frozen is fine))
Liquid and Herbs
- 4 cups Lamb or Beef Stock (low sodium, high quality)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Bay Leaves (dried)
- 1/2 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the lamb pieces thoroughly dry with paper towels; moisture is the enemy of a good sear. Season generously with salt, pepper, and a light dusting of flour.
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2
In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Working in batches to avoid crowding, brown the lamb on all sides until a deep golden crust forms (about 4-5 minutes per batch).
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3
Remove the browned lamb to a plate and set aside. Lower the heat to medium and add the sliced yellow onions and leeks to the same pot, using the moisture from the vegetables to scrape up the brown bits (fond) from the bottom.
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4
Sauté the onions and leeks for 8-10 minutes until they are soft and translucent. Add the minced garlic and cook for another 60 seconds until fragrant.
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5
Return the lamb and any accumulated juices back into the pot. Pour in the stock until the meat is just covered.
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6
Add the thyme sprigs and bay leaves. Bring the liquid to a very gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid.
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7
Simmer very gently for 1 hour. The liquid should barely bubble; this ensures the meat remains tender rather than becoming stringy.
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8
After the first hour, add the carrots, parsnips, and pearl onions. Stir gently to incorporate.
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9
Layer the potato wedges on top of the stew. Traditionally, the potatoes are steamed on top of the meat rather than submerged, allowing some to break down and thicken the sauce while others stay intact.
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10
Cover and continue to simmer for another 60-75 minutes, or until the lamb is fork-tender and the potatoes are soft.
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11
Remove the thyme bundle and bay leaves. Taste the broth and adjust seasoning with additional salt and pepper if necessary.
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12
Gently stir the stew once to allow some of the potato starch to thicken the gravy. Let it rest for 10 minutes off the heat before serving to allow the flavors to settle.
💡 Chef's Tips
Always use lamb shoulder or neck; leaner cuts like leg will become dry during the long braise. Don't skip the browning step, as this provides the depth of color and flavor for the entire broth. If the stew is too thin, mash two of the cooked potato wedges against the side of the pot and stir them back in. For the best flavor, make the stew a day in advance; the flavors develop significantly overnight in the fridge. If you cannot find lamb stock, a mix of beef stock and a splash of water works perfectly.
🍽️ Serving Suggestions
Serve in deep, warmed bowls with a thick slice of buttered Irish Soda Bread to soak up the gravy. Pair with a pint of creamy dry stout or a robust red wine like a Cabernet Sauvignon. A side of steamed cabbage or buttery mashed peas provides a vibrant green contrast to the earthy stew. Top with an extra sprinkle of fresh parsley and a pinch of flaky sea salt just before serving.