Irish Lamb Stew2010-03-17
This past weekend we made Irish lamb stew to celebrate today’s holiday. In the past I have tortured my kids with corned beef and cabbage but now that they are both adults I decided it was time to relent on the tyranny and give them some better food. It does not get any easier that this to make a meal. Cut up everything throw it in a pot and let it stew. The hardest part is trimming out the fat from the lamb. As it cooks for the next 8 hours you can tend to the sheep or get a tankard or two of grog to wash down some Irish soda bread while you wait.
There is no braising of the lamb as recommended in many stews. The result is basic, hearty old fashion stew. The savory flavor of the lamb made this meal even more delectable. Enjoy this hearty meal with a pint of green beer and a artisan bread to dip in the broth.
Irish soda bread and classic shortbread recipes will shared in posts later this week.
2 1/2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
2 1/2 pounds white potatoes, peeled and cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
2 large leeks, white part only, halved, and washed
3 stalks celery, thinly sliced
1 yellow onion, diced
24-ounces chicken broth
3 teaspoons chopped fresh thyme ( or 1 tsp dried)
1 1/2 teaspoon salt
1 1/2teaspoon freshly ground pepper
1/4 cup packed parsley leaves, chopped
Combine lamb, potatoes, carrots, onion, celery, leeks, thyme, salt and pepper in a large slow cooker. Pour in broth adding extra if needed to cover the ingredients. Stir with a large wooden spoon to combine. Put the lid on and cook on high for one hour and then on low until the lamb is tender (~8 hours). Add parsley just before serving.
Notes: If you prefer a stronger leek flavor, slice the leek finely to bring out a stronger flavor.