Old-fashioned Irish Stew

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs lamb necks, slices fat trimmed and reserved (1-inch thick)
• 4 medium onions, thinly sliced
• 1 medium onion, chopped
• 1 lb medium carrot, peeled, halved crosswise and quartered lengthwise
• 1 lb medium boiling potato, peeled, one sliced thinly, remainder quartered
• 3 cups lamb stock or beef broth
• 4 tablespoons minced fresh parsley
• salt & freshly ground black pepper

Recipe

• 1 mince lamb fat; cook in heavy dutch oven over high heat until fat renders, stirring frequently, about 5 minutes.
• 2 strain drippings and return to dutch oven; heat over medium high heat.
• 3 pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side.
• 4 transfer to large bowl using slotted spoon.
• 5 add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes.
• 6 return lamb to pan, spooning vegetables on top; add stock.
• 7 reduce heat, cover and simmer gently 1 hour.
• 8 add quartered potatoes, pushing into liquid.
• 9 cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes.
• 10 drain liquid from pan into large heavy skillet; degrease cooking liquid.
• 11 boil until reduced by half, about 15 minutes; return to stew.
• 12 mix in 2 tablespoons parsley and season to taste with salt and pepper.
• 13 ladle stew onto heated platter, sprinkle with remaining parsley and serve.