StovetopIrish
Irish lamb stew
Shoulder or neck, potato, onion, time. Barley if you want it. No wine — that is a different pot.
Made it?
2 hr 30 min · 25 min hands-on · pull 200°F · rest 10 min
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- lamb shoulder, chunks8 lb
- waxy potatoes2 lb
- onions2
- carrots3
- stock or water3 cups
- kosher salt2 tsp
- thyme2 sprigs
Method
- 1
Brown the lamb. Onion in the fat. Stock, thyme, simmer 75 minutes.
- 2
Potatoes and carrots in. 40 minutes more until the lamb gives.
- 3
Salt. Rest 10. Soda bread. Neck is cheaper and better here than loin.
If you don’t have it
- lamb shoulder → lamb neck. Keep the same pull. Leaner cooks faster and dries sooner.
- lamb shoulder, chunks → What you actually have, if it is the same muscle family. The lamb shank braise in this library is red-wine French. This is the white stew.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making pot liquor collards.
On with a shoulder or a ham. They want time, not a grate. Strip the stems, simmer with a hock until the leaves give and the pot liquor is the sauce.
1 hr 30 min
- With this dish, try making petite roasted potatoes.
Same pan as a roast or chicken. Or a sheet next to chops. Halve, oil, salt, rosemary. 425°F cut-side down until the faces brown. Toss in the meat drippings at the end.
40 min