Irish Stew with Lamb & Potatoes

Irish Stew with Lamb & Potatoes

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From: EatingWell Magazine, April 2019

Traditional Irish lamb stew is made with inexpensive shoulder or neck cuts of lamb, but for possibly the best Irish stew you'll ever make, give this version made with leg of lamb a try. Choose a bone-in cut to make the rich, flavorful broth for this healthy lamb stew. Requiring just a handful of ingredients and 35 minutes of active time, this lamb stew isn't just tasty—it's also easy!

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 (3 to 4 pound) leg of lamb with shank bone, trimmed
  • 1 large yellow onion
  • 1 small bunch fresh parsley, stems and leaves separated, plus more for garnish
  • 6 sprigs fresh thyme, stems and leaves separated
  • 2 bay leaves
  • 6 cups water
  • 2 pounds russet potatoes, peeled, halved and thickly sliced
  • 1¼ teaspoons salt, divided


  • Prep

  • Ready In

  1. Preheat oven to 400°F.
  2. Cut meat off the leg of lamb and cut into 1-inch pieces. Refrigerate. Place the bone in a roasting pan. Roast until browned, about 40 minutes.
  3. Transfer the roasted bone to a large saucepan. Peel onion (reserve skin), slice and set aside. Add the onion skin, parsley and thyme stems and bay leaves to the saucepan. Add water and bring to a boil. Reduce heat to maintain a simmer. Partially cover and cook until any meat is falling off the bone and the stock is brown, about 1 hour. Strain the stock through a fine-mesh sieve into a bowl. (Discard solids.) You should have 4 cups stock.
  4. Preheat oven to 250°F.
  5. Arrange half the potatoes in a large ovenproof pot. Sprinkle with ½ teaspoon salt. Top with the reserved meat, sliced onion and parsley and thyme leaves. Sprinkle with ½ teaspoon salt and top with the remaining potatoes. Sprinkle with the remaining ¼ teaspoon salt. Pour in the stock.
  6. Bring the stew to a simmer over low heat (do not boil). Cover the pot and carefully transfer it to the oven. Bake until the meat is very tender and the potatoes and onions are very soft, 2 to 3 hours.
  • To make ahead: Refrigerate stock (Steps 1-3) for up to 2 days. Refrigerate stew for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Serving size: about 1¼ cup
  • Per serving: 254 calories; 7 g fat(2 g sat); 3 g fiber; 22 g carbohydrates; 26 g protein; 48 mcg folate; 73 mg cholesterol; 2 g sugars; 0 g added sugars; 489 IU vitamin A; 32 mg vitamin C; 40 mg calcium; 3 mg iron; 435 mg sodium; 822 mg potassium
  • Nutrition Bonus: Vitamin C (53% daily value)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 1 starch, ½ vegetable

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