Welcome to The Culinary Professional Recipe Collection.
Irish Stew
Category: International
Equipment: Pan, pot
No. Servings: 10
Serving Size: 8 oz. (225 g)
Yield: 5 lb. (2.2 kg)
Ingredients
1 Tbsp.
vegetable oil
3 lb.
* boneless lamb shoulder, diced
3 lb.
potatoes, peeled and sliced ¼ in. (6 mm) thick
1 lb.
onions, sliced ¼ in. (6 mm) thick
4 tsp.
parsley, chopped
2 tsp.
thyme leaves
to taste
salt
to taste
ground black pepper
1 pt.
* white stock
Method
1
Preheat oven to 350°F (177°C).
2
Season the lamb well with salt and pepper.
3
Brush the inside of a rondeau or braiser with oil.
4
Spread a layer of one-third of the potatoes in the bottom of the pan. Season with salt and pepper.
5
Add half the onions, ½ tsp. (2 mL) thyme and 1 tsp. (5 mL) chopped parsley. Season with salt and pepper.
6
Add half the lamb.
7
Repeat steps 3–5, then top with the remaining potatoes.
8
Add the stock. Place the pot over low heat until the stock begins to simmer.
9
**Cover and place in the oven for one and a half to two hours or until the lamb is fork-tender and stew reaches at least 145°F (63°C). Potatoes should be very soft and falling apart, effectively thickening the meat juices.
10
Serve in soup plate or casserole garnished with the remaining chopped parsley.