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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Irish Lamb Stew Recipe

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This recipe for Irish Lamb Stew is from Lippincott Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-6 lamb shanks
2-3 lbs of potatoes, small creamers or red bliss, skin on, cut in half or quarters depending on size.
1 lbs of carrots, rough chopped into 1" pieces
6 stalks celery, chopped into 1 " pieces
2 med to large onions, cut into large 1" pieces
1 bunch of fresh parleys, chopped
Chicken broth
1 tsp of dried thyme
salt and pepper to taste
chicken broth
Directions:
Directions:
In a large pot boil the lamb shanks for at least an hour, maybe more. The meat will pull away from the bone. When the shanks are done, remove them from the pot to cool. Leave the lamb broth in the pot. Add all chopped vegetables to the lamb broth. Add chicken broth, if needed, to cover the vegetables with liquid. Simmer on medium heat. While the vegetables are cooking, pull the meat from the lamb shanks, cut lamb meat into small pieces and add to stew. Simmer the stew until everything is soft and tender, about an hour. Finish the stew by adding chopped parsley, green onions and thyme, and salt and pepper to taste. Thicken the stew, if needed, with a mixture of 2 tbsp of cornstarch and water to make paste, add to stew. Enjoy
Personal Notes:
Personal Notes:
This was a favorite item, enjoyed by many, at the Shamrock Irish Pub

 

 

 

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