Irish Stew


Makes 10 servings

Ingredients:

  • 4 lbs boneless lamb shoulder cut into 2" cubes
  • 1 tbsp salt
  • 1/2 tbsp ground white pepper
  • 48 fl oz chicken stock
  • 1 "Bouquet Garni" (1 sprig of thyme, 4 parsley stems, 1 bay leaf, 3 leek leaves - tied together with twine)
  • 1 lb pearl onions, blanched and peeled
  • 1 lb potatoes, diced large
  • 8 oz celery, diced large
  • 8 oz carrots, diced large
  • 8 oz parsnips, diced large
  • 8 oz turnips, diced large
  • 2 tbsp fresh chopped parsley

Instructions:

  1. Season the cubed lamp with salt and pepper, set aside
  2. Heat the stock to a simmer and adjust seasoning with salt and pepper as needed.
  3. Place the lamb in a second pot and pour the heated stock over it.
  4. Return to a simmer, stirring from time to time to remove impurities,
  5. Simmer for an hour and add teh "Bouquet Garni" and vegetables.
  6. Continue to simmer until the lamb and vegetables are tender, about 35 - 45 minutes.
  7. Serve immediately or hold it hot for service.  Garnish wih fresh parsley.


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