Irish Lamb Stew
A hearty, comforting lamb stew with rich, velvety texture, inspired by traditional Irish cuisine.
Ingredients
- ●1-1.5 pounds Lamb ShoulderCut into 1-inch cubes
- ●1 large OnionChopped
- ●2 medium CarrotsSliced
- ●2 large PotatoesSliced
- ●1 cup Pearl OnionsThinly sliced
- ●2 tablespoons All-purpose Flour
- ●2 cups Lamb Stock
- ●1 cup Red Wine
- ●1 sprig Thyme
- ●1 sprig Rosemary
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes in batches until browned on all sides. Set aside.
- 3
Add more oil to the pot if necessary, then sauté the chopped onion until softened.
- 4
Add the sliced carrots and potatoes to the pot, continue cooking for 5 minutes.
- 5
Add the pearl onions, all-purpose flour, lamb stock, red wine, thyme, and rosemary to the pot.
- 6
Return the browned lamb cubes to the pot, cover, and bring to a boil.
- 7
Transfer the pot to the preheated oven and braise for 2 1/2 to 3 hours, or until the lamb is tender.
- 8
Remove the pot from the oven and let it rest for 10-15 minutes.
- 9
Serve the stew hot, garnished with fresh herbs if desired.