Chef John's Irish Stew

Ingredients

• Servings: 6
• 3 pounds lamb shoulder chops
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1/2 teaspoon dried rosemary
• 2 carrots, chopped
• 2 stalks celery, chopped
• water as needed
• 1 1/2 pounds baby dutch yellow potatoes
• 1/4 cup chopped green onions

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 25 mins

Ready Time: 2 hrs 45 mins


• season lamb shoulder chops with salt and black pepper.
• 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.
• 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.
• pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
• 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.
• 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.
• 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.
• 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.