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- 3 lb
- lamb shoulder chops
- salt and ground black pepper to taste
- 1 Tbsp
- vegetable oil
- onion, chopped
- 1 Tbsp
- 2 Tbsp
- all-purpose flour
- 3 c
- chicken stock
- 1/2 tsp
- dried rosemary
- carrots, chopped
- 2 stalk(s)
- stalks celery, chopped
- water as needed
- 1 1/2 lb
- baby yellow potatoes
- 1/4 c
- chopped green onions
How to Make Chef John's Irish Stew
- 1Season lamb shoulder chops with salt and black pepper.
- 2Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
- 3Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
- 4Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
- 5Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
- 6Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
- 7Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
- 8Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.
- 9Cook's Note:
You can substitute 1 bottle dark beer plus 1 1/2 cups chicken stock for the chicken stock.