Description
A hearty and comforting stew featuring succulent lamb, creamy potatoes, and earthy root vegetables, simmered slowly in a rich broth with herbs for a classic Irish flavor.
Ingredients
Scale
For the Crust:
- 2 lbs lamb shoulder, cut into 1-inch cubes
- 4 large potatoes, peeled and quartered
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups beef or lamb broth
- 2 tbsp vegetable oil
- 2 tbsp fresh thyme, chopped
- 2 bay leaves
- Salt and black pepper to taste
- 1 tbsp Worcestershire sauce (optional)
Instructions
1. Prepare the Crust:
- Heat vegetable oil in a large pot over medium-high heat. Season lamb with salt and pepper, then brown on all sides, about 5-7 minutes. Remove lamb and set aside.
- In the same pot, add onion and garlic, sauté until softened, about 3-4 minutes. Return lamb to the pot.
- Add potatoes, carrots, parsnips, thyme, bay leaves, and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until lamb is tender and vegetables are soft.
- Stir in Worcestershire sauce if using, and adjust seasoning with salt and pepper. Remove bay leaves before serving.
- Serve hot in bowls, optionally garnished with fresh parsley.
Notes
You can customize the seasonings to taste.