Chef John's Irish Stew

4 Reviews 6 Pics
  • Prep

    20 m
  • Cook

    2 h 25 m
  • Ready In

    2 h 45 m
Chef John
Recipe by  Chef John

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Season lamb shoulder chops with salt and black pepper.
  2. Heat 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.
  3. Cook 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.
  4. Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
  5. Stir 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.
  6. Transfer 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.
  7. Transfer 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.
  8. Remove 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.

Share It

Reviews (4)

Rate This Recipe
traceyposner
2

traceyposner

Another hit for a Chef John recipe! I LOVE lamb. I also buy the shoulder chops often because of their price. I do, however, buy leg, breast, racks (OMG yummm) and ground. It is probably my favorite meat ever. I also love Irish stew. This recipe is perfection! As you will probably notice, I had to substitute frozen vegetables for soup in this dish today as I didn't have any carrots. I actually found the variety of vegetables delicious. I do, however, feel like the way Chef John wrote it is the way to go. I just didn't feel like going to the grocery store just for carrots! So I improvised with what I did have on hand :-) I also made the colcannon from AR and OMG, you couldn't ask for a better meal! Give this recipe a try. I know you are going to enjoy it as much as I am (I'm eating it as I'm writing this! )Thanks Chef John :-)

Tanisha
1

Tanisha

I did not use Celery and chicken broth, I also leave the bone on as I like chewing bones.

Sonya
0

Sonya

The entire family loved this stew! First time we have ever eaten lamb, too! Thanks, Chef John!

More Reviews

Similar Recipes

Irish Lamb Stew
(344)

Irish Lamb Stew

Irish Stew
(88)

Irish Stew

Irish Stew, My Way
(9)

Irish Stew, My Way

Chef John's Irish Pork Stew
(8)

Chef John's Irish Pork Stew

Irish Canadian Beef Stew
(7)

Irish Canadian Beef Stew

Raleys Irish Corned Beef Stew
(5)

Raleys Irish Corned Beef Stew

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 508 cal
  • 25%
  • Fat
  • 29.1 g
  • 45%
  • Carbs
  • 28.6 g
  • 9%
  • Protein
  • 32.1 g
  • 64%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Irish Lamb Stew

>

next recipe:

Thick Irish Stew