Lamb Stew

Lamb Stew


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This hearty comforting food will warm you up and keep you full on a cold winter night.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • 2 lbs. lamb shanks
  • 1 tsp. salt
  • 3/4 tsp. freshly ground black pepper
  • 3 Tbs. bleached all-purpose flour
  • 2 Tbs. olive oil
  • 2 medium-size yellow onions, peeled and quartered
  • 3 ribs celery, trimmed and cut into 1/2-in. slices
  • 3 carrots, peeled and cut into 1/2-in. slices
  • 2 sprigs fresh thyme
  • 4 bay leaves
  • 2 Tbs. tomato paste
  • 10 C. beef broth
  • 10 small red potatoes (about 1 lb.), peeled and halved
  • 1 medium-size turnip (about 1/2 lb.), peeled and cubed
  • 2 parsnips (about 4 oz.), peeled and cubed
  • 1/4 C. water

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Season the lamb with 1/2 tsp. of the salt and 1/4 tsp. of the pepper and dust with 1 Tbs. of the flour. Heat the oil in a large, heavy deep pot or Dutch oven over medium-high heat. Add the lamb and cook, turning to brown evenly, about 10 minutes. Add the onions, celery, carrots, the remaining 1/2 tsp. salt and the remaining 1/2, tsp. pepper, and cook for 2 minutes. Add the thyme, bay leaves, and the tomato paste, stirring to mix. Cook for 2 minutes, then add the broth and stir to mix. Bring to a boil, reduce the heat to medium, cover, and cook until the meat is very tender, about 1 1/2 hours. Add the potatoes, turnip, and parsnips and cook, uncovered, until the vegetables are fork tender, about 30 minutes. Dissolve the remaining 2 Tbs. flour in the water and add to the stew, stirring to blend, and simmer for 30 minutes. Remove from the heat. Using a fork, remove the meat from the bones and discard the bones.Serve in deep bowls and accompany with Irish Soda Bread.

Makes 6 servings

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