Irish Lamb Stew
This recipe came from Moore Farms and Friends Just in time for St. Patrick's Day. It takes advantage of all of the seasonal root vegetables that begin coming in March, along with some of the "less desirable" parts of the lamb: necks and shanks. You can of course also use regular stew meat, but the marrow from all the bones really add some great flavor when slow cooked.
Details
- Prep Time:
30 minutes - Cook Time:
240 minutes - Ready In:
4 hour, 30 minutes
Servings
8 servings
Ingredients
- 2 1/2 pounds lamb Shanks & necks or 2 pounds of stew meat
- salt to taste
- pepper to taste
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 bunch green onions
- 2 cloves garlic
- 2 potatoes cubed
- 2 rutabagas cubed
- 2 turnips cubed
- 2 carrots cubed
- 1/2 bunch celery sliced thin
- 1 head cabbage shredded thin
- 2 cups chicken broth
- 2 cups water
- Guiness beer
- 2 tablespoons Worcestershire sauce
Directions
- Pat lamb dry and sprinkle with salt and pepper, then toss with flour until well coated.
- In a large skillet, heat 1 tablespoon of olive oil.
- When the oil is hot, add the lamb and brown on all sides, turning frequently.
- In the slow cooker, add all of the remaining ingredients except the cabbage.
- Add the lamb and mix well.
- On top of this mixture add the cabbage, do not mix in.
- Cook on high for at least 4 hours – a longer cooking time is great!
Serve this up in bowls with some fresh bread on the side and your family will love you forever, guaranteed.
