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!

Robb Walsh
Source: EatingWell Magazine, April 2019

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Recipe Summary

active:
35 mins
total:
5 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

  • 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.

  • Preheat oven to 250 degrees F.

  • Arrange half the potatoes in a large ovenproof pot. Sprinkle with 1/2 teaspoon salt. Top with the reserved meat, sliced onion and parsley and thyme leaves. Sprinkle with 1/2 teaspoon salt and top with the remaining potatoes. Sprinkle with the remaining 1/4 teaspoon salt. Pour in the stock.

  • 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.

Tips

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 Facts

254 calories; protein 25.9g 52% DV; carbohydrates 22.1g 7% DV; exchange other carbs 1.5; dietary fiber 3g 12% DV; sugars 1.8g; fat 6.5g 10% DV; saturated fat 2.3g 12% DV; cholesterol 72.8mg 24% DV; vitamin a iu 489.1IU 10% DV; vitamin c 32mg 53% DV; folate 47.9mcg 12% DV; calcium 40.3mg 4% DV; iron 3.2mg 18% DV; magnesium 54.8mg 20% DV; potassium 821.8mg 23% DV; sodium 435mg 17% DV.