Name: Irish Lamb Stew
Yield: 6 servings
Ingredients: 2½ pounds lamb shoulder, cut into 2-inch chunks; Salt and freshly ground black pepper; 3 tablespoons olive oil; 2 large onions, diced; 4 carrots, peeled and cut into 2-inch pieces; 2 large potatoes, peeled and cut into 2-inch chunks; 1 medium turnip, peeled and cut into 2-inch pieces; 2 leeks, white and light green parts, sliced and thoroughly rinsed; 4 cloves garlic, minced; 4 sprigs fresh thyme; 2 bay leaves; 6 cups lamb or chicken stock; 1 tablespoon tomato paste; Fresh parsley, chopped, for serving

Irish Lamb Stew

This is rustic cooking at its simplest — lamb shoulder, potatoes, carrots, onions, and whatever root vegetables you have on hand, all swimming in a rich stock with fresh thyme and bay leaves. The technique is barely there: brown the meat, add the aromatics, let it all simmer together for a few hours

Ingredients

2½ pounds lamb shoulder, cut into 2-inch chunks
Salt and freshly ground black pepper
3 tablespoons olive oil
2 large onions, diced
4 carrots, peeled and cut into 2-inch pieces
2 large potatoes, peeled and cut into 2-inch chunks
1 medium turnip, peeled and cut into 2-inch pieces
2 leeks, white and light green parts, sliced and thoroughly rinsed
4 cloves garlic, minced
4 sprigs fresh thyme
2 bay leaves
6 cups lamb or chicken stock
1 tablespoon tomato paste
Fresh parsley, chopped, for serving

Method

Preheat your oven to 160°C (325°F).
Pat the lamb shoulder very dry with paper towels. Season generously with salt and pepper — this is not a dish where you can add salt later.
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Brown the lamb in batches, about 3 to 4 minutes per side, until deeply seared on all sides — you're not just cooking it, you're building the fond that will flavor the entire stew. Don't crowd the pan or it will steam instead of sear. The browned bits on the pan bottom are not burnt, they're flavor. Remove the browned lamb to a plate and set aside.
Reduce heat to medium. Add the onions, carrots, and potatoes to the pot. Cook for 5 to 7 minutes, stirring occasionally, until lightly browned.
Add the garlic, thyme, and bay leaves. Cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 1 more minute.
Return the lamb to the pot. Pour in the stock — it should come about three-quarters up the sides of the meat and vegetables. Bring to a simmer.
Cover tightly and transfer to the oven. Braise for 2 to 2½ hours, until the lamb is completely tender and starting to fall apart. The meat should offer no resistance to a fork.
Remove the bay leaves and thyme sprigs. Skim any excess fat from the surface of the broth. Taste and adjust seasoning.
Ladle into deep bowls. Scatter fresh parsley over the top. Serve with crusty soda bread for soaking up the broth.
*Storage:** Refrigerate for up to 4 days. This stew gets dramatically better overnight as the flavors deepen and meld. Freezes well for 3 months.
*Seasonal note:** The long, slow cook is what makes this stew — don't rush it by turning up the heat. High heat will make the lamb tough instead of tender. If you have time, marinate the lamb in olive oil, garlic, and rosemary for an hour before browning for even more flavor. A splash of red wine added with the stock is welcome but never required.