CHEF JOHN'S IRISH STEW
Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 2h45m
Yield 6
Number Of Ingredients 13
Steps:
- Season lamb shoulder chops with salt and black pepper.
- 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.
- 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.
- Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
- 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.
- 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.
- 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.
- 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 : Calories 507.6 calories, Carbohydrate 28.6 g, Cholesterol 120.5 mg, Fat 29.1 g, Fiber 4.1 g, Protein 32.1 g, SaturatedFat 12 g, Sodium 465.8 mg, Sugar 4 g
AUSSIE JUMBUCK STEW
I love to cook stews & this is a favourite. It has a lovely rich & tangy flavour. From 'Country Treasures' cookbook.
Provided by Marli
Categories Stew
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Trim chops of any fat.
- Mix flour with salt& pepper, curry powder and ginger and coat chops with the mixture.
- Heat half of the butter in a heavy based pan& brown lamb chops on both sides.
- Remove to a plate.
- Add remaining butter to pan and cook onion gently until soft.
- Return lamb to pan.
- Mix vinegar, sauces, sugar and stock and pour over lamb.
- Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour.
- Skim any fat off surface and pumpkin.
- Cover and cook for a further 30 minutes or until lamb chops and pumpkin are tender.
- Serve with hot damper and mashed potato.
JUMBUCK STEW
Steps:
- Cut up leg of lamb, trim fat. Mix flour with salt, pepper, curry and ginger and coat the meat with the mixture. Heat half of the butter in a heavy based stewpot and brown lamb on all sides. Remove to plate. Add remaining butter to pan and cook onion gently until soft. Return lamb to pan. Mix vinegar, sauces, sugar and stock and pour over lamb. Cover, bring to simmer, reduce heat to low and simmer gently for 1 hour. While stew is simmering, I cooked the pumpkin in the oven-cut off top, scrape out seeds and put in pan inverted with about an inch or so of water, bake at 350 until pumpkin is soft. Scrape meat of pumpkin out of shell. Then, after an hour of simmering, add the cooked pumpkin. Cover and cook until lamb and pumpkin are tender. The original recipe calls for adding raw, peeled and chopped pumpkin after the hour of simmering. My pumpkin shells were way too hard so I baked them first. Whatever works for you!
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