Big Irish Lamb Stew

Name: Big Irish Lamb Stew
Yield: Makes 9 to 12 servings
Ingredients: 2 c. cooked peas (fresh, canned or frozen); 1 tblsp. salt; 2 finely shredded peeled raw potatoes; 12 small whole onions, parboiled; 6 potatoes, cut to walnut-size pieces; 1 sprig parsley; ⅛ tsp. thyme leaves; 1 bay leaf; ¼ tsp. pepper; 1 sliced medium onion; 1 celery top; 1 small clove garlic, crushed; 1 tsp. brown sugar; 3 lbs. lamb shoulder; 1 qt. cold water

Preparation info

Makes
9 to 12
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Somewhat tedious to make, but results justify the time and effort

Ingredients

3 lbs. lamb shoulder
1 qt. cold water
1 sliced

Stew
Main course
Gluten-free

Method

Trim bones and skin from meat; cut in 2″ pieces.
Place all trimmings but skin in heavy saucepan with water, sliced onion and celery. Simmer slowly until all flavor is drawn from trimmings and bones, about 30 minutes if bones are small. Strain; reserve liquid for stew, adding comsommé.
Brown meat in heavy skillet with fat. Place in stew pot; add garlic,