Irish Lamb Stew

1 (3 lb.) lamb shoulder
4 c. cold water
2 onions, peeled and sliced
Flour for dredging
2 stalks celery, chopped
2 Tbsp. butter
1 c. beef stock
2 sprigs parsley
1 bay leaf
3-4 onions, sliced
1-2 potatoes, peeled, chopped
Salt and pepper to taste
4 carrots, peeled and cut into 1-inch pieces

Trim meat from bones, cube and set aside. Combine bones, water, onions and celery in Dutch oven. Simmer, partially covered, 30 minutes. Strain and reserve liquid. Discard bones and vegetables. Cool and skim fat from top of liquid. Dredge meat in flour. Melt butter in frying pan and brown meat on all sides. Place in Dutch oven, add stock, reserved liquid, parsley and bay leaf. Simmer gently, partially covered for one hour. Remove bay leaf and parsley. Add additional onions, potatoes, carrots and cook, partially covered, 30 minutes longer. Season with salt and pepper. Serves six – eight. Serve with mint jelly and hot biscuits.

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