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TERRY CONDON'S IRISH LAMB STEW




Source of Recipe


Gallagher's Steak House, NYC


List of Ingredients




1/4 cup flour
2 pounds boned shoulder of lamb, cut into 2-inch cubes
1 1/2 teaspoons salt OR to taste
1/4 teaspoon freshly ground pepper OR to taste
3 tablespoons olive oil
2 medium onions, sliced
2 leeks, sliced thin
1 clove garlic, crushed
1/2 bottle of red wine to cover (see Note)
1 (14 1/2-ounce) can whole plum tomatoes, crushed
4 carrots, quartered
10 baby Yukon Gold potatoes
2 stalks celery, quartered
2 parsnips, quartered
2 cups chicken stock, if needed
1 (10-ounce) package frozen green peas
Few sprigs parsley
1/4 teaspoon dried thyme

Recipe



Lightly flour lamb, season to taste with salt and pepper; brown meat on all sides in olive oil in a large, lidded saucepan. Remove meat.

Saute onions, leeks and garlic in same oil until translucent. Return lamb to saucepan, cover with red wine and 1/2 of canned tomatoes, crushed. Bring to a full boil, then reduce heat to low and simmer, fully covered, 1 to 1 1/2 hours.

Add carrots, potatoes, celery, parsnips and remaining tomatoes, crushed (and chicken stock if needed) to lamb; add salt to season vegetables to taste; bring to a boil, then reduce heat and simmer over low heat, uncovered, 1 hour to 1 1/2 hours. Add peas, parsley and thyme and cook for final 10 minutes. Makes 4 servings.

NOTE: You may use whatever wine you would drink with the meal.