Authentic Irish Stew Recipe by Chef John

Ingredients

• 3 pounds lamb shoulder chops
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 0.5 teaspoon dried rosemary
• 2 carrots, chopped
• 2 stalks celery, chopped
• water as needed
• 1.5 pounds baby Dutch yellow potatoes
• 0.25 cup chopped green onions

Instructions

1. Generously season lamb shoulder chops with salt and freshly ground black pepper.
2. In a large, heavy-bottomed skillet, heat oil over high heat. Brown the lamb shoulder chops in batches for 3 to 5 minutes per side. Transfer the browned chops to a stock pot.
3. Using the same skillet over medium heat, cook and stir the onion with a pinch of salt until softened and lightly browned, approximately 5 minutes. Stir in butter until melted, then add flour and stir until the onions are evenly coated, about 1 minute.
4. Pour stock into the onion mixture; bring to a boil, then add rosemary and stir continuously until the mixture thickens, approximately 5 to 10 minutes.
5. Add carrots and celery to the stock pot with the lamb shoulder chops, then pour the chicken stock mixture over the top. Add water as needed to ensure the meat is fully submerged. Bring the mixture to a simmer, reduce heat to low, cover, and cook for about 1 1/2 hours, or until the meat is nearly falling off the bone.
6. Carefully transfer the meat to a plate. Add potatoes to the stew and return the meat, placing it on top of the vegetables. Cover and simmer for about 30 minutes, or until the potatoes are tender and the meat is easily falling off the bone.
7. Remove the meat from the stew with a slotted spoon and set aside. Bring the stew to a boil and cook, skimming off any excess fat, until the stew has reduced and thickened, about 10 to 12 minutes.
8. Remove the meat from the bones, discarding the bones and any excess fat. Stir the meat back into the stew, then stir in the green onions. Season with salt and pepper to taste before serving.

Nutrition

• Calories: 508 kcal
• Fat Content: 29 g
• Fiber Content: 4 g
• Sugar Content: 4 g
• Sodium Content: 466 mg
• Protein Content: 32 g
• Cholesterol Content: 121 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g