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St. Patrick's Day: Irish Stew

Source of Recipe


Bon Appétit



List of Ingredients



• 5 pounds lamb shoulder chops
  
• 20 baby red-skinned potatoes
  
• 6 large carrots, peeled, quartered
  
• 3 medium onions, quartered
  
• 2 medium leeks (white and pale green parts only), split lengthwise, cut into 1/2-inch-thick slices
  
• 1/3 cup chopped fresh parsley
  
• 1-1/2 Tbsp chopped fresh thyme
  
• 2 cups water
  






Instructions



1. Trim and reserve fat and bones from lamb. Cut meat into 1-1/2-inch pieces.
   
   
2. Place fat in heavy large Dutch oven over medium-high heat. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard.
   
   
3. Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; saute until brown on all sides, about 5 minutes per batch. Using slotted spoon, transfer lamb to plate. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate.
   
   
4. Add vegetables, parsley, and thyme to pot; stir to coat with drippings. Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1-1/2 hours.
   
   
5. Discard bones. Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
   
   Serves 6