爱尔兰羊肉炖菜
Dinner2小时5分钟6 份简单关于此食谱
一道温暖人心的经典爱尔兰羊肉炖菜，采用嫩软的带骨羊肉块、丰盛的根茎类蔬菜和浓郁、美味的肉汤。这是真正的正宗做法——简单、诚实、深深令人满足。没有花哨的技巧，只有好食材用文火慢炖，直到一切融合成纯粹的舒适感。非常适合在寒冷的夜晚或圣帕特里克节庆祝。
步骤说明
- 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
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
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
Add the garlic and tomato paste and stir for 1 minute until fragrant and the paste turns a slightly darker, brick-red color.
- 5
Sprinkle the all-purpose flour evenly over the onion mixture and stir well to coat, cooking for 1 minute.
- 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
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
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
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
Ladle into deep bowls, garnish generously with fresh flat-leaf parsley, and serve with crusty soda bread or Irish brown bread for dipping.
