Irish Lamb Stew


3-pound lamb shoulder
4 cups cold water
2 onions, peeled and sliced
2 stalks celery, chopped
Flour for dredging
2 tablespoons butter
1 cup beef stock
2 sprigs parsley
1 bay leaf
3 to 4 onions, sliced
1 to 2 potatoes, peeled and chopped
4 carrots, peeled and cut into
1-inch pieces
Salt and pepper to taste


Trim meat from bones, cube, and set aside. Combine bones, water, onions, and celery in Dutch oven. Simmer, partially covered, 30 minutes. Strain and reserve liquid. Discard bones and vegetables. Cool and skim fat from top of liquid. Dredge meat in flour. Melt butter in frying pan and brown meat on all sides. Place in Dutch oven, add stock, reserved liquid, parsley, and bay leaf. Simmer gently, partially covered, 1 hour. Remove bay leaf and parsley. Add additional onions, potatoes, and carrots and cook, partially covered, 30 minutes longer. Season with salt and pepper.


Serves 6-8


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