IRISH LAMB STEW

By jkelly117

Ingredients

• 6 6
• Ingredients
• 4 1/2 4 1/2 1 to 1 1/2 chops , each 1 to 1 1/2 inches thick (see illustrations below and note above)
• 3 3 3 tablespoons vegetable oil
• 3 3 5 medium-large onions , chopped coarse (about 5 cups)
• 4 4 4 tablespoons unbleached all-purpose flour
• 3 3 3 cups water
• 1 1 1 teaspoon dried thyme
• 2 2 6 1-inch Yukon Gold potatoes (about 6 medium), peeled and cut into 1-inch cubes
• 1/4 1/4 1/4 cup minced fresh parsley leaves

Details

Servings 6

Preparation

Step 1

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Cut meat from bones and reserve bones. Trim meat of excess fat and cut into 1 1/2-inch cubes. Season meat generously with salt and pepper.
2.

2. Heat 1 tablespoon oil in large ovenproof Dutch oven over medium-high heat until shimmering, about 2 minutes. Add half of meat to pot so that individual pieces are close together but not touching. Cook, without moving, until sides touching pot are well-browned, 2 to 3 minutes. Using tongs, turn each piece and continue cooking until most sides are well-browned, about 5 minutes longer. Transfer meat to medium bowl, add another 1 tablespoon oil to pot, and swirl to coat pan bottom. Brown remaining lamb; transfer meat to bowl and set aside.
3.

3. Reduce heat to medium, add remaining tablespoon oil, and swirl to coat pan bottom. Add onions and 1/4 teaspoon salt and cook, stirring frequently and vigorously, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have browned, about 8 minutes. Add flour and stir until onions are evenly coated, 1 to 2 minutes.
4.

4. Stir in 1 1/2 cups of water, scraping pan bottom and edges with wooden spoon to loosen remaining browned bits. Gradually remaining 1 1/2 cups water, stirring constantly and scraping pan edges to dissolve flour. Add thyme and 1 teaspoon salt and bring to simmer. Add bones and then meat and accumulated juices. Return to simmer, cover, and place in oven. Cook for 1 hour.
5.

5. Remove pot from oven and place potatoes on top of meat and bones. Cover and return pot to oven and cook until meat is tender, about 1 hour. If serving immediately, stir potatoes into liquid, wait 5 minutes, and spoon off any fat that rises to top. (Stew can be covered and refrigerated for up to 3 days. Spoon off congealed fat and bring back to simmer over medium-low heat.)
6.

6. Stir in parsley and adjust seasoning with salt and pepper. Remove bones if desired. Serve immediately.

Recipe Testing

Blade Chop and Round Bone Chop

There are two kinds of shoulder chop. The blade chop (left) is roughly rectangular in shape and contains a piece of the chine bone (backbone) and a thin piece of the blade bone. The arm, or round bone (right), contains a round cross-section of the arm bone so that the chop looks like a small ham steak. The round bone chop contains less fat and fewer muscles, making it easier to cut into meat for stews.