Irish Lamb Stew

Instructions

1. 1

   Pat the Lamb pieces thoroughly dry with paper towels. Season all over with the Kosher Salt and Black Pepper. Drying the meat is essential — wet lamb will steam instead of sear.

2. 2

   Heat the Oil in a large Dutch Oven or heavy-bottomed Pot over medium-high heat until shimmering. Working in batches (don't crowd the pan), sear the Lamb pieces for 3–4 minutes per side until deeply browned. Transfer the browned lamb to a plate and set aside.

3. 3

   Reduce the heat to medium. Add the Onion and Celery to the same Pot (with the drippings) and cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.

4. 4

   Add the Garlic and Tomato Paste and stir for 1 minute until fragrant and the paste turns a slightly darker, brick-red color.

5. 5

   Sprinkle the All-Purpose Flour evenly over the onion mixture and stir well to coat, cooking for 1 minute.

6. 6

   Pour in the Stock and Water, scraping up any browned bits from the bottom of the pot with a Wooden Spoon — those bits are pure flavor. Return the browned Lamb (along with any resting juices) to the pot.

7. 7

   Add the Bay Leaves, Thyme sprigs, and Rosemary (if using). Bring the stew to a boil over high heat, then reduce the heat to low. Cover with a lid slightly ajar and simmer gently for 45 minutes.

8. 8

   Add the Yukon Gold Potatoes, Carrots, and Parsnip (if using) to the Pot. Stir to submerge them in the broth, adding a splash more Water if needed to just cover. Continue to simmer, partially covered, for another 35–40 minutes, until the Lamb is fall-apart tender and the vegetables are completely cooked through.

9. 9

   Remove and discard the Bay Leaves, Thyme sprigs, and Rosemary sprig. Taste the broth and adjust seasoning with Kosher Salt and Black Pepper as needed. If you'd like a thicker stew, use the back of a spoon to lightly mash a few potato chunks against the side of the Pot and stir them in.

10. 10

    Ladle into deep bowls, garnish generously with fresh Flat-Leaf Parsley, and serve with crusty soda bread or Irish brown bread for dipping.

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