Pub-Style Irish Stew with Lamb
| Serves | 12 |
|---|---|
| Ingredients | Game, Potatoes, Vegetables |
| Menu Part | Entree |
| Cuisine Type | European |
Boneless lamb shoulder is an economical cut to use in this traditional Irish stew. The meat is cooked in stock and red ale until tender, then complemented by an assortment of spring vegetables.
Ingredients
3 oz. clarified butter
4 lbs. lamb, boneless shoulder, 3/4-in. dice
9 pts. Irish red ale
2 pts. lamb stock
Roux
2 oz. clarified butter
2 oz. flour
1 lb. turnips, peeled, 1/2-in. dice
1 lb. red potatoes, 1/2-in. dice
1 lb. baby carrots, pared
1 lb. pearl onions, peeled
1/4 cup flat leaf parsley, finely chopped
1/4 cup green onion, finely sliced
Irish soda bread or other hearty loaf, sliced
Steps
1. In heavy-bottomed pot, heat butter. Add lamb; cook until browned. Drain off any excessive amounts of rendered fat. Deglaze with ale; simmer for 3 minutes.
2. Add lamb stock; bring to a boil. Reduce heat and cover. Simmer gently for 1 1/2 hours until meat is fork tender.
3. Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently. Add turnips, potatoes, carrots and pearl onions; simmer 10 more minutes.
4. To serve, spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion. Serve with warm slices of Irish soda bread.