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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Simple ingredients and slow cooking make this a succulent Irish Stew. Ingredients:
2 pints lamb stock(beef stock can be substituted) |
1tbs dried thyme |
21/2lbs lamb shoulder chops,cut into individual portions with the bone left on(any tender cut can be substituted) |
11/2tsp.salt |
2tsp fresh ground pepper |
10 medium carrots(about11/4lbs) cut in large chunks |
12 pearl onions(or 2 lg. yellow onions,quartered)peeled but left whole |
1/4c diced white turnip |
2tbs pwearl barley |
10 med. yukon gold potatoes(about33/4lbs.) peeled and halved |
1c chopped celery |
1tbs fresh parsley,chopped |
Directions:
1. Preheat oven to 350.
2. In a large saucepan,combine the stock and thyme. Warm on low while preparing remaining ingredients
3. Trim fat from the meat,and place fat in large skillet. Heat over med-high until the fat melts. About 1/2lb at a time ,add the lamb chops to the stockpot and brown on all sides. When the lamb chops have browned,use tongs to transfer them to an ovenprook stockpot with a lid. Repeat with remaining chops.
4. Season lamb with salt and pepper.
5. Return the skillet to the heat and add the carrots,onions and turnip. Saute until just lightly browned,about 5 mins. Transfer the vegetables to the stockpot. Add the barley
6. Pour the warmes stock over the meat and vegetables,then cover the stockpot and place in the oven. Cook for 45 minutes. Add the potatoes and celery,then cover and retuen to oven for another 45 minutes.
7. Remove the stockpot from the oven. Use a slotted spoon to remove the meat and vegetables from the pot. Transfer the liquid to a fat seperator,let stand 5 mins,then pour stock back into pot,discarding any fat that accumulates on top.
8. Return the meat and vegetables to the stockpot and if needed,warm over medium heat. Stir in the parsley,adjust seasonings and serve
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