Irish Lamb Stew


U.S. Metric Ingredients
lb 1.75 kg Lean, boneless lamb shoulder or shanks
3 pt 1.5 L Water or white lamb stock
(approximately) (approximately)  
1 1 Small onion stuck with 2 cloves
1 1 Bay leaf
1 clove 1 clove Garlic
4 4 Whole peppercorns
6 6 Parsley stems
¼ tsp 1 mL Dried thyme
to taste to taste Salt
1 lb 500 g Onions, sliced thin
8 oz 250 g Leeks (white part), sliced
2 lb 1 kg Potatoes, peeled and sliced thin
as needed as needed Chopped parsley



  1. Cut meat into 1-in. (-cm) cubes.
  2. Bring the water to a boil in a large, heavy saucepot. Add the lamb. There should be just enough liquid to cover the meat; add more liquid if necessary.
  3. Return to a boil, reduce heat to a simmer, and skim the scum carefully.
  4. Add the onion stuck with cloves, the sachet ingredients tied in a piece of cheesecloth, and salt to taste. Simmer 1 hour.
  5. Add the onions, leeks, and potatoes. Continue to simmer until the meat is tender and the vegetables are cooked. The potatoes should break down somewhat and thicken the stew.
  6. Remove and discard the sachet and the onion stuck with cloves. Correct the seasoning.
  7. Garnish each portion with chopped parsley.

Per serving: Calories, 200; Protein, 18 g; Fat, 7 g (33% cal.); Cholesterol, 60 mg; Carbohydrates, 14 g; Fiber, 2 g; Sodium, 55 mg.


Carrots and white turnips may be cooked with the stew or cooked separately and added as a garnish.