Irish Lamb Stew
Ingredients
The meat and bacon
-
6
ounces
uncured bacon, diced
-
1 ½ to 2
pounds
lamb loin or boneless lamb shoulder, cut into pieces
The seasonings
-
½
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
2
tablespoons
gluten-free all-purpose flour
-
1
teaspoon
sugar (optional)
-
1
teaspoon
dried thyme
The vegetables
-
1
medium
onion, chopped
-
1
teaspoon
minced garlic
-
1
cup
peeled and chopped carrots
-
1
cup
chopped celery
-
1
pound
golden Yukon potatoes, quartered or chopped
The broth
-
3 ½ to 4
cups
chicken or vegetable stock
-
¼
cup
dry white wine
-
1
bay leaf
Instructions
- Sauté the diced bacon in a large pot until browned, then remove and set aside.
- Season the lamb with salt and pepper, then coat with flour.
- Brown the lamb in the bacon fat on all sides, then set aside.
- Sauté the onion until fragrant, then add garlic and a bit of broth to deglaze the pot.
- Return the bacon and lamb to the pot, add remaining broth and optional sugar, and simmer.
- After 30 minutes, stir in carrots, celery, potatoes, white wine, thyme, and bay leaf.
- Bring to a boil, then reduce heat and simmer until potatoes and lamb are tender.
- Remove the bay leaf, season to taste, and serve.
Nutrition Facts (estimated)
Servings
5
Calories
323
Total fat
12.7g
Total carbohydrates
16.7g
Total protein
33.9g
Sodium
598.9mg
Cholesterol
97.4mg
You might also like