Irish Stew

• 3 pounds lamb shoulder, cut in 2-inch chunks (or use thick shoulder chops)lamb-shoulder
• Salt and peppersalt-and-pepper
• 4 tablespoons vegetable oilvegetable-oil
• 2 pounds onions (about 6 medium), cut in wedgesonion
• 1 pound carrots (about 6 medium), cut in 3-inch lengthscarrot
• 4 cups chicken, veal or beef broth (or water)chicken
• 1 large sprig thymethyme
• 3 pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

1. 01Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.
2. 02Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.
3. 03Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.
4. 04Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.

Calories

735 kcal

Protein

36 g

Fat

44 g

Saturated fat

16 g

Carbs

50 g

Fiber

6 g

Sugar

9 g

Sodium

1488 mg

Cholesterol

—

No pantry set. Add ingredients on the Pantry page to see what you have for this recipe.