Chef John's Irish Stew

Ingredients

  • 3 pounds lamb shoulder chops
  • salt and ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1onion, chopped
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • ½ teaspoon dried rosemary
  • 2carrots, chopped
  • 2 stalks celery, chopped
  • water as needed
  • 1 ½ pounds baby Dutch yellow potatoes
  • ¼ cup chopped green onions
  • Directions

  • Step 1

    Season lamb shoulder chops with salt and black pepper.

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  • Step 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.

  • Step 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.

  • Step 4

    Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Tips

    Cook’s Note:

    You can substitute 1 bottle dark beer plus 1 1/2 cups chicken stock for the chicken stock.

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