Irish stew

Associated Press
Posted: 03/12/2008 01:34:14 AM PDT

Simple ingredients and slow cooking are the key to a succulent Irish stew. This recipe calls for thick-cut shoulder lamb chops, but any tender cuts could be substituted. Lamb stock is the best base for the stew, but if you can't find that use beef stock.

Serves 6

4 cups lamb stock (beef stock can be substituted)

1 tablespoon dried thyme

2 1/2 pounds lamb shoulder chops, cut into individual portions with the bone left in

1 1/2 teaspoons salt

2 teaspoons freshly ground black pepper

10 medium carrots (about 1 1/4 pounds), cut into large chunks

12 pearl onions (small), peeled but left whole (or 2 large yellow onions, peeled and quartered)

1/4 cup diced white turnip (~ 1/4 of a turnip)

6 tablespoons pearl barley (3 x original recipe)

10 medium-small Yukon Gold potatoes (about 3 3/4 pounds), peeled and halved

1 cup chopped celery

1 tablespoon chopped fresh parsley

Preheat oven to 350 degrees. In large saucepan, combine stock and thyme. Warm on low while preparing remaining ingredients.

Trim fat from the meat, and place fat in large skillet. Heat over medium-high until fat melts.

About 1/2 pound at a time, add lamb chops to skillet and brown on all sides. As they brown, use
tongs to transfer them to an oven-proof stockpot with a lid. Repeat with remaining chops.

Season lamb with salt and pepper.

Return skillet to heat and add onions and turnip. Saute until just lightly browned, about 5 minutes. Transfer vegetables to the stockpot.

Add barley to 1/2 cup of cold water and set aside.

Cover stockpot and place in oven. Cook for 45 minutes. Add potatoes, carrots, drained barley and celery, then cover and return to oven for 45 minutes more.

Remove stockpot from oven. Use a slotted spoon to remove meat and vegetables from pot. Transfer liquid to a fat separator, let stand 5 minutes, then pour the stock back into stockpot, discarding any fat that accumulates on the top.

If you don't have a fat separator, leave liquid in stockpot and let stand 5 minutes. Use a large spoon to skim away and discard as much fat as possible.

Return meat and vegetables to the stockpot and, if needed, warm over medium heat. Stir in the parsley, adjust seasonings and serve.