Big Irish Lamb Stew

Preparation info

  • Difficulty


  • Makes

    9 to 12


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

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


  • 3 lbs. lamb shoulder
  • 1 qt. cold water
  • 1 sliced medium onion
  • 1 celery top
  • ½ (10½ oz.) can consommé Fat
  • 1 small clove garlic, crushed
  • 1 tsp. brown sugar
  • 1 sprig parsley
  • tsp. thyme leaves
  • 1 bay leaf
  • ¼ tsp. pepper
  • 2 finely shredded peeled raw potatoes
  • 12 small whole onions, parboiled
  • 6 potatoes, cut to walnut-size pieces
  • 1 tblsp. salt
  • 2 c. cooked peas (fresh, canned or frozen)


  • 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, brown sugar, parsley, thyme, bay leaf and pepper. Add shredded potatoes and boiling broth to cover.
  • Cook slowly, uncovered, to reduce broth, about 1½ hours. (Liquid will be slightly thickened and shredded potatoes entirely dissolved.)
  • Add whole onions, potato pieces and salt; cook 30 minutes. Serve in tureen with circle of peas around edge.