One Pot Irish Lamb Stew

One pot Irish Lamb stew has melt-in-mouth tender chunks of lamb with hearty potatoes and carrots cooked in bone broth. This stew is made in one pot, it’s warm, hearty, comforting, and perfect for dunking crusty bread.
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Servings: 6 servings
Ingredients
2 lbs boneless lamb (use lamb shoulder or leg of lamb. Trim off excess fat and cut into 1 ½ inch cubes)
4 oz bacon (I used thick bacon cubes. You can also use pork cubes or streaky bacon cut into 1-inch cubes)
1 teaspoon salt (adjust to taste)
1 teaspoon pepper (adjust to taste)
⅓ cup all-purpose flour
1 yellow onion diced
3 cloves garlic minced
2 carrots peeled and cut into ½-inch thick pieces
4 yellow potatoes peeled and cut into 1-inch cubes
5 sprigs fresh thyme
3 sprigs fresh rosemary
2 bay leaf
4 cups chicken bone broth beef broth can be used too
¾ cup red wine
Fresh parsley for garnish
Instructions
1. Add lamb, flour, salt, and pepper to a bowl. Coat lamb meat evenly in flour.
2. To a hot pan, add bacon bits. Brown the bacon pieces on medium flame.
3. Using a slotted spoon remove browned bacon into a bowl leaving bacon grease in the pot.
4. Add lamb meat in hot bacon grease in one single layer. Cook it for 3-4 minutes or until browned well on all sides.
5. Remove browned lamb meat onto a plate. If you’re doing in batches brown all lamb meat.
6. If the pan is dry add a tablespoon of olive oil or butter. Sauté onions, and garlic in the pan. Add ¼ cup stock and scrape down all the brown bits sticking to the pan bottom. The brown bits are full of flavors, you don’t want to miss.
Pro-Tip: Along with onions and garlic, add half of the fresh thyme and rosemary mentioned in the recipe. Sautéing fresh herbs along with onions and garlic will release out amazing flavors of the herbs.
7. Add a little red wine(I used broth) to de-glaze the pan and scrape out all the brown bits. Let the liquid evaporate.
8. Add back fried bacon and browned lamb into the pan. Pour in the remaining broth.
9. Cover it with a lid and let it simmer for 1 ½ hours. Make sure the flame is at its lowest.
10. Add the vegetables along with fresh thyme, fresh rosemary, bay leaf, and red wine. Continue to cook in low flame covered for another 40 minutes.
11. Check at regular intervals, if needed add more broth if the stew is too thick
12. By now lamb meat will with so melting tender.
Note: I did not finish off the stew in the oven in the last. I found the consistency of the meat was melting in my mouth and the gravy was wonderfully thick with loads of flavors. Cooked perfectly. If you want to finish off in the oven, add carrots and potatoes and make sure it's fully submerged in liquid. Cover with aluminum foil, and pop the Dutch oven into a preheated oven at 375 degrees F for about an hour or until lamb and potatoes are tender.
13. Serve this melting-in-mouth lamb meat stew garnished with fresh thyme leaves and fresh parsley along with crusty bread on the side.
DETAILED RECIPE LINK - www.currytrail.in/one-pot-lam...

[@ilikepussys]

Respect to the irish Brothers and sisters. Lamb. Allot of people wont eat it
Because its a baby sheep. Boo hoo