Irish Stew (아이리시 스튜)

[홀랜]

Ingredients

Yield:6 to 8 servings

• 3pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops)
• Salt and pepper
• 4tablespoons vegetable oil
• 2pounds onions (about 6 medium), cut in wedges
• 1pound carrots (about 6 medium), cut in 3-inch lengths
• 4cups chicken, veal or beef broth (or water)
• 1large sprig thyme
• 3pounds russet potatoes (about 12 small), peeled and halved, or cut in 2-inch thick slices

Preparation

1. Step 1

   Pat lamb dry and season well with salt and pepper. Put oil in a heavy-bottomed soup pot over medium-high heat. Brown meat on all sides, working in batches.

2. Step 2

   Set meat aside and add onions and carrots to pot. Season with salt and pepper. Cook vegetables, stirring, until lightly browned, about 5 minutes. Heat oven to 350 degrees.

3. Step 3

   Return meat to pot, add broth and bring to a simmer. Put in thyme sprig and arrange potatoes on top (it’s fine if potatoes are not completely submerged). Season potatoes, cover pot and transfer to oven.

4. Step 4

   Bake for about 1 hour, until lamb is quite tender when probed with a skewer or paring knife. Remove fat from top of broth. Ladle stew into shallow bowls and serve.

Tip

• Alternatively, cook stew on stovetop instead of baking; keep covered at a gentle simmer for about 1 hour. For a thicker stew, crush a few of the potatoes from the stew and simmer in broth, or thicken with a slurry of flour and water (about 4 tablespoons flour).