Chef John's Irish Stew

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Season lamb shoulder chops with salt and black pepper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.'}

📊 Nutrition Facts

Per serving (6 servings total)