Irish Lamb Stew
Great recipe to help celebrate Saint Patrick’s Day!!!
Leg of Lamb Bone in 3.5-4 lbs
Bacon ½ lbs
½ Cup Dry White Wine
4 Cups Unsalted Beef Stock, (lamb stock if you got it)
Large Handful of Flour
1 Tablespoon of Kosher Salt
1 Teaspoon of Fresh Ground Black Pepper
1 Large Onion, Finely Diced
1 Medium Onion, Coarsely Diced
1 Garlic Clove, Finely Diced
1 Bouquet Garni (sprig parsley, thyme, bay leaf, tied together with kitchen twine)
1 Tablespoon of Dried Thyme
1 ½ Cups Carrots, Cut into 1 cm Cubes
2 Cups Potatoes, Cut into 1 cm Cubes
Directions: Cut bacon into pieces about 2 cm in width, set aside. Take the leg of lamb and butterfly. Remove bone and set aside. Cut butterflied lamb into 2-inch chunks. Pat lamb chunks dry. In the bottom of a bowl place flour, pepper and salt, then mix. Add lamb to the bowl and work the flour mixture to cover each piece of lamb.
Take a large Dutch oven (I like to use my green Creuset) and heat to medium-high, then add bacon. Cook bacon until it is nice and crispy then set aside on a paper towel lined bowl. Raise the heat to the highest setting. In batches (we don’t want to crowd the meat), brown the lamb chunks on all sides, and then set aside. Remove all but two tablespoons of bacon grease from Dutch oven. Lower heat to medium-high and add finely diced onions. With a flat bottom spoon try working some of the fond off the bottom of the pot. Cook until onions begin to brown (about 5 minutes). Add diced garlic and stir for about 15 seconds. Add white wine and finish working up the fond on the bottom of the pot. Now add the lamb chunks and reserved bone to pot. Pour in 4 cups of stock, or till the meat is just covered. Tuck in bouquet garni. Turn the heat to high and wait for everything to come to a boil. Next, take a piece of parchment paper to make a seal between the pot and lid of the pot. Turn down to the lowest heat and cook for 1 ½ hours.
While the stew cooks cut up your coarsely diced onion carrots and potato. Keep in mind if you do this too early the potato may brown so take a little break. Maybe watch something on TV and break open a nice bottle of our Great SchisM, while you wait.
Ok, it has been 1 ½ hours. Open the lid and scrape anything that has stuck to the bottom of the pot. Remove the bouquet garni and lamb bone. Mix in the dried thyme, carrots, onion, potato and bacon. Turn down to a simmer and cook for an additional 15 minutes. Salt to taste.
Serve with a nice slice of bread and butter, and then garnish with some fresh chopped parsley.