Chef John's Irish Stew
""Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb."..."
INGREDIENTS
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3 pounds lamb shoulder chops
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salt and ground black pepper to taste
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1 tablespoon vegetable oil
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1 onion, chopped
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1 tablespoon butter
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2 tablespoons all-purpose flour
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3 cups chicken stock
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1/2 teaspoon dried rosemary
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2 carrots, chopped
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2 stalks celery, chopped
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water as needed
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1 1/2 pounds baby Dutch yellow potatoes
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1/4 cup chopped green onions
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