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Irish Lamb Stew

10min.chef's picture
Ingredients
  Boneless lamb shoulder 2 Pound, cut in 2-inch pieces
  Parsley sprigs 2
  Bay leaf 1
  Celery tops 2
  Salt 2 Teaspoon
  Accent 2 Teaspoon
  Cubed turnip 2 Cup (32 tbs) (Yellow Ones)
  Onions 6 Small, peeled
  Potatoes 3 Medium, peeled and halved
  Flour 2 Tablespoon
  Water 3 Tablespoon
Directions

1. Put lamb in a saucepan or Dutch oven with water, parsley, bay leaf, celery tops, salt and Ac'cent. Cover and simmer 1 1/2 hours or until lamb is tender.
2. Add turnips, onions and potatoes. Cover and cook until vegetables are tender.
3. Combine flour and water and stir until smooth. Stir into lamb mixture and cook, stirring constantly, until broth is thickened.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Gourmet

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