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Traditional Irish Lamb Stew

This hearty Irish lamb stew features tender slow-cooked lamb, soft vegetables, and a rich broth that warms the soul, perfect for family dinners and gatherings.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Irish
Calories: 450
Ingredients Method Notes

Ingredients
  

For the stew
  • 2 tbsp extra virgin olive oil Use more if your pan is dry
  • 1.2 kg lamb shoulder, cut into 4 cm cubes A bone-in shoulder works too; remove bones before serving or leave for more flavor
  • 1 leek, finely sliced (white and light-green parts) Clean thoroughly to remove grit
  • 1 brown onion, finely sliced
  • 3 cloves garlic, crushed
  • 1 large carrot, peeled and sliced into 1 cm rounds
  • 1 litre beef stock Use low-salt stock if you're moderating sodium
  • 1 leaf bay leaf
  • 2 sprigs thyme (or 1 tsp dried thyme)
  • 2 sprigs flat-leaf parsley Tied or chopped at the end
  • 1 bunch Dutch carrots, trimmed (or regular carrots cut thicker) So they don’t disintegrate
  • 6 pieces baby potatoes (or 3 larger potatoes cut in half)
  • 1 tbsp Worcestershire sauce Check label for gluten-free options
  • to taste Sea salt flakes and freshly ground black pepper

Method
 

Preparation
  1. Preheat the oven to 150°C. Position a rack in the middle.
  2. Heat a cast-iron casserole over medium-high heat. Add 1 tbsp olive oil and let it shimmer.
  3. Pat lamb cubes dry with paper towel. Season lightly with salt and pepper.
  4. Add a few pieces of lamb to the hot pot—do not overcrowd. Brown on all sides, about 3–4 minutes per batch. Remove browned pieces to a plate and repeat until all lamb is seared, adding more oil if needed.
  5. Reduce heat to medium. Add the remaining oil, then sauté the sliced onion and leek until softened and translucent, about 6–8 minutes.
  6. Add garlic and cook 30 seconds more until fragrant.
Cooking
  1. Return all browned lamb to the pot. Add the large carrot slices, bay leaf, thyme sprigs, parsley sprig, and pour in the beef stock so it just covers the meat.
  2. Bring the pot to a gentle simmer on the stovetop.
  3. Cover the casserole with a tight lid and place it in the preheated oven. Cook for 2.5 hours.
  4. Carefully remove the pot from the oven. Add the baby potatoes and Dutch carrots, nestling them into the broth.
  5. Return the pot to the oven, uncovered or with the lid slightly ajar, for another 30 minutes.
  6. Check for tenderness: potatoes should be easily pierced with a fork. Stir through 1 tbsp Worcestershire sauce. Taste and season with sea salt flakes and freshly ground black pepper.
  7. Remove bay leaf and thyme stems before serving. Garnish with chopped parsley if desired.

Notes

Serve with rustic soda bread or crusty sourdough to mop up the broth. Consider serving over mashed potatoes for a pub-style meal, and pair with steamed cabbage or buttered kale.