Best Connemara Lamb Stew Recipes

IRISH LAMB STEW

Irish Lamb Stew image

Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!

Provided by Danny O'Flaugherty

Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes

Time 2h45m

Yield 10

Number Of Ingredients 16

Ingredients

1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
½ cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Nutrition Facts : Calories 671.7 calories, Carbohydrate 26.3 g, Cholesterol 162.7 mg, Fat 39.3 g, Fiber 4 g, Protein 46.4 g, SaturatedFat 15.6 g, Sodium 1189.4 mg, Sugar 5.6 g

CONNEMARA LAMB STEW

Connemara Lamb Stew image

Provided by Molly O'Neill

Categories dinner, one pot, main course

Time 45m

Yield Four servings

Number Of Ingredients 14

Ingredients

1/2 cup flour
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 1/2 pounds lamb shoulder or stewing meat, cut into 1/2-inch chunks
1 tablespoon olive oil
3 tablespoons minced fresh mint leaves
Salt and freshly ground pepper
1 cup dry white wine
2 1/2 cups chicken broth
2 tablespoons lemon juice
4 raw, fresh artichoke hearts, trimmed, cleaned and cut into quarters
3 tablespoons minced parsley
1 tablespoon minced lemon zest
8 fresh oysters, shucked

Steps:

Season the flour with the salt and pepper. Lightly dust the lamb with the flour and shake off the excess. Heat the olive oil in a heavy-bottom pot over medium heat until hot. Add the lamb in one layer and saute until golden brown on all sides, about 6 to 10 minutes. Add 1 tablespoon of the mint and season lightly with salt and pepper. Add the white wine, stir well and simmer for 5 minutes. Add the chicken broth, lemon juice and artichoke hearts, lower the heat, cover the pot and simmer gently until the lamb is tender, about 30 minutes.
Meanwhile, mix the remaining 2 tablespoons mint, the parsley and the lemon zest. When the lamb is tender, gently slide the oysters into the stew and simmer for an additional 3 minutes. Sprinkle with the mint mixture, divide among heated bowls and serve.

Nutrition Facts : @context http, Calories 748, UnsaturatedFat 23 grams, Carbohydrate 31 grams, Fat 44 grams, Fiber 4 grams, Protein 45 grams, SaturatedFat 17 grams, Sodium 1294 milligrams, Sugar 4 grams