Now for the lamb stew! Here is the recipe that I found and followed to a T. I chose to use a crock pot recipe, because with the weather in the 90’s having the stove running in our tiny kitchen did not sound appealing at all. But overall I am happy with how it turned out. The rich broth, fresh vegetables and lamb from the farmers market really pushed it over the top for me. I will be making this again. I daresay it was even better than I remember it. I think starting with the bacon really helped add a little salt, and smokiness that added so much depth. My friend Amy was over and had never had lamb before, she’s not really the type of person I would expect to like it either, but even she said it was delicious!
Irish Lamb Stew
Prep time:
Cook time:
Total time:
Serves: serves 4 to 6
Ingredients
- 5 sliced of bacon, diced
- 1 lb bone in lamb shank
- ½ cup dry white wine
- 1 ½ cups beef broth
- ¼ cup all-purpose flour
- 1 small onion, chopped
- 2 large carrots, chopped
- 2 medium potatoes, chopped
- 2 whole bay leaves
- 1 teaspoon dried thyme
- ½ cup frozen peas
- Salt & pepper to taste
Instructions
- In a large skillet cook the bacon until crispy over medium high heat. Remove and set aside, leaving the grease in the pan.
- Add the lamb to the pan and brown on all sides. Once browned place the lamb in the crock pot.
- Deglaze the pan with the beef broth and white wine, scraping the browned bits form the bottom of the pan. Whisk in the flour until well blended and remove from heat.
- Add the onion, carrots, potatoes, bay leave and thyme to the crock pot. Then pour the broth and flour mixture over the top, scrapping the pan.
- Cover and cook on high for 4 hours or low for 8 hours. 30 minutes before the stew is finished use tongs to carefully remove the shanks from the crock pot. Separate the meat from the bone with a fork and shred. Return the shredded meat to the pot, and discard the bones.
- Stir in the frozen peas, cover and allow the stew to finish cooking.
- Adjust seasonings and serve immediately.
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