Description
Chef John's Irish Stew is a hearty and flavorful braised lamb dish made with tender lamb shoulder chops, vegetables, and a rich, thickened broth. This traditional Irish comfort food features succulent lamb slowly cooked until it falls off the bone, combined with baby potatoes, carrots, celery, and aromatic rosemary to create a satisfying meal perfect for cooler days.
Ingredients
Meat
- 3 pounds lamb shoulder chops
- salt and ground black pepper to taste
Cooking Base
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- ½ teaspoon dried rosemary
Vegetables
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 ½ pounds baby Dutch yellow potatoes
- ¼ cup chopped green onions
Additional
- Water as needed
Instructions
- Season the lamb: Generously season the lamb shoulder chops with salt and ground black pepper to enhance the flavor of the meat.
- Brown the lamb: Heat the vegetable oil in a large heavy skillet over high heat. Working in batches, sear the lamb chops until browned on both sides, about 3 to 5 minutes per side. This step locks in the juices and adds depth of flavor. Transfer the browned lamb to a stock pot.
- Sauté the onions: In the same skillet, cook the chopped onion with a pinch of salt over medium heat until slightly softened and edges begin to brown, roughly 5 minutes. Then stir in the butter until melted.
- Make the roux and thicken broth: Add the flour to the softened onions and stir well to coat the onions evenly, cooking for about 1 minute. Pour the chicken stock into the skillet, bring to a boil, and add dried rosemary. Continue stirring until the mixture thickens, about 5 to 10 minutes.
- Add vegetables and combine: Stir the chopped carrots and celery into the stock pot with the lamb chops. Pour the thickened chicken stock mixture over the lamb and vegetables. Add water as needed to ensure the meat is completely covered.
- Braise the lamb: Bring the pot to a simmer, then reduce heat to low. Cover with a lid and let cook gently until the meat is nearly falling off the bone, approximately 1½ hours.
- Add potatoes and continue simmering: Transfer the lamb to a plate temporarily. Stir the baby Dutch yellow potatoes into the stew, then return the meat to the pot, nestling it on top of the vegetables. Cover and simmer until the potatoes are tender and lamb is very tender, about 30 minutes.
- Reduce and skim the stew: Remove the meat from the pot using a slotted spoon. Bring the stew to a boil and continue cooking, skimming off any excess fat, until the stew thickens and reduces, 10 to 12 minutes.
- Prepare final meat and season: Remove the lamb meat from the bones, discarding bones and any fatty pieces. Stir the shredded meat back into the stew. Finally, add the chopped green onions and adjust seasoning with salt and pepper to taste.
Notes
- Use lamb shoulder chops for the richest flavor and best texture; this cut is ideal for braising.
- Browning the meat before braising adds significant flavor by creating a caramelized crust.
- If chicken stock is not available, beef or vegetable stock can be substituted but chicken stock adds a subtle sweetness.
- Add water as needed during braising to keep the meat fully submerged and moist.
- Skimming the fat off the surface after cooking helps to create a cleaner and less greasy stew.
- This recipe is perfect for making ahead; flavors deepen if the stew is refrigerated overnight.
