Irish Lamb Stew
Total Time
1 hour 15 minutes
Prep Time
15 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(120)
Ingredients
4 servings
- 1 1/2 lbs lamb shoulder, cut into chunks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 4 cups beef broth
- 1 cup baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup peas
- 1 cup cipollini onions, peeled
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
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Preparation
Step 1
Heat olive oil in a Dutch oven over medium-high heat.
Step 2
Season lamb chunks with salt and pepper, then dredge in flour.
Step 3
Brown the lamb in batches, ensuring each side gets a nice sear.
Step 4
Transfer lamb to a plate and set aside.
Step 5
In the same pot, add cipollini onions and sauté until golden.
Step 6
Pour in beef broth, scraping up any browned bits from the bottom.
Step 7
Return lamb to the pot and bring the mixture to a simmer.
Step 8
Add potatoes and carrots, cover, and simmer for 45 minutes.
Step 9
Stir in peas, parsley, and thyme, and cook for an additional 15 minutes.
Step 10
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Chef's notes
For a richer flavor, consider adding a splash of red wine to the broth.
If cipollini onions are unavailable, pearl onions can be used as a substitute.
