Irish Lamb Stew

Name: Irish Lamb Stew
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 2 1/2 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces; 3 tbsp all-purpose flour; 2 tbsp vegetable oil, divided; 2 medium yellow onions, cut into 1-inch chunks; 3 cloves garlic, minced; 2 tbsp tomato paste; 4 cups low-sodium chicken stock; 1 tsp Worcestershire sauce; 4 sprigs fresh thyme; 2 bay leaves; 2 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks; 4 medium carrots, cut into 1-inch pieces; 2 medium parsnips, peeled and cut into 1-inch pieces; 3 tbsp fresh flat-leaf parsley, chopped; kosher salt and black pepper, to taste

Tender braised lamb shoulder with potatoes, carrots and parsnips in a savory thyme-scented broth, slow-cooked in the oven.

Fork-tender braised lamb
Hands-off oven cooking
Hearty one-pot meal

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Prep: 25 min
Cook: 2 hrs 30 min
Total: 2 hrs 55 min
Serves: 6
Level: Medium

Traditional Irish stew is humble farmhouse cooking at its best: lamb, root vegetables and time. We brown the lamb for extra depth, then let it braise gently in the oven, where the steady heat keeps the meat from turning stringy. The potatoes go in partway through, so some break down to naturally thicken the broth while others hold their shape. It is a hearty one-pot meal that fills the house with an incredible aroma.