Irish Lamb Stew

Portions: 16 Portion size: 8 oz (250g) meat, vegetables, and broth




3 pt

(approximately) 1

1 clove

14 tsp to taste

(approximately) 1

1 clove

1 mL to taste

Lean, boneless lamb shoulder or shanks Water or white lamb stock

Small onion stuck with 2 cloves Sachet: Bay leaf Garlic

Whole peppercorns Parsley stems Dried thyme Salt

2. Bring the water to a boil in a large, heavy saucepot. Add the lamb. There should be just enough liquid to cover the meat; add more liquid if necessary.

3. Return to a boil, reduce heat to a simmer, and skim the scum carefully.

4. Add the onion stuck with cloves, the sachet ingredients tied in a piece of cheesecloth, and salt to taste. Simmer 1 hour.

1 lb 8 oz 2 lb as needed

500 g Onions, sliced thin

250 g Leeks (white part), sliced

1 kg Potatoes, peeled and sliced thin as needed Chopped parsley

Per serving:

Calories, 200; Protein, 18 g; Fat, 7 g (33% cal.); Cholesterol, 60 mg; Carbohydrates, 14 g; Fiber, 2 g; Sodium, 55 mg.

5. Add the onions, leeks, and potatoes. Continue to simmer until the meat is tender and the vegetables are cooked. The potatoes should break down somewhat and thicken the stew.

6. Remove and discard the sachet and the onion stuck with cloves. Correct the seasoning.

7. Garnish each portion with chopped parsley.


Carrots and white turnips may be cooked with the stew or cooked separately and added as a garnish.

Continue reading here: Tripes a la Mode de Caen

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