Irish Lamb Stew
This recipe for Irish Lamb Stew is a simple combination of boneless lamb, bacon, potatoes, carrots and pearl onions. The dish is easy to prepare, richly flavored and makes a hearty and complete meal in a bowl. Serve it with Irish Soda Bread and butter on the side.
- 1-1/2 lbs boneless lamb (leg, stew, etc.)
- 1/2 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 2 teaspoons sugar
- 2 cups homemade chicken stock (or low-sodium chicken broth)
- 2 bay leaves
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dry)
- 12 ounces new potatoes (halved or quartered, depending on the size)
- 6 carrots, peeled and cut into 1-inch pieces
- 10 ounces pearl onions, peeled
- Parsley for garnish
Trim the lamb of any excess fat and cut into 1-1/2 inch cubes. Combine the flour, salt and pepper in a shallow dish. Dredge the lamb, shake off the excess flour and set aside.
Fry the bacon pieces over medium heat in a dutch oven until crisp. Transfer to a paper towel lined plate and blot. Remove all but 1 tablespoon of the bacon fat from the dutch oven and add the olive oil. Add the lamb cubes and cook, turning with a pair of tongs until they are lightly browned on all sides, about 3 to 4 minutes.
Add the onion and garlic and continue cooking about 2 more minutes. Add the wine, stir to combine, scraping up any browned bits from the bottom of the pan.
Add the bacon back to the pan along with the sugar, chicken stock, bay leaves and thyme. Mix well, bring to a low simmer (you may need to reduce the heat), then cover tightly and cook for 45 minutes to one hour. Test the meat for tenderness and continue cooking a little longer if you find it's still tough.
Once the meat is tender, add the potatoes, replace the cover and continue cooking for 10 more minutes. Add the carrots and onions, cover again and cook for an additional 20 minutes, or until all the vegetables are tender.
Spoon the stew into bowls and ladle a little of the gravy over top. Garnish with parsley and serve immediately.
Makes 4 to 6 servings