The Irish are known for their hearty, filling meals, and this Irish Lamb Stew recipe will definitely fill you up! Made with just a few simple ingredients, and very easy to prepare, this recipe is a good way to try lamb for the first time, or to enjoy on St. Patrick’s Day if you’re not feeling Corned Beef! While we make this recipe on the stovetop, you can also brown the lamb and then add all the ingredients to a slow cooker and let it cook for 8 hours on low. If you like, you can use 1 cup of Beef Stock and 1 cup of Guinness Beer, or you can omit the 1 pound of lamb shank and use an extra pound of lamb stew meat. Do you have a great Irish recipe? Let us know in the comments below, we’d love to hear your tips!
- 2 lb(s) Lamb Stew Meat
- 1 lb(s) Lamb Shanks (note we like using the shank for some extra flavor. You can omit the shank and use another pound (3 total) of lamb stew meat instead)
- 1 Onion (large)
- 8 Red Potatoes (cut into large rings)
- .5 lb(s) Carrot (cut in half)
- 2 cup(s) Beef Broth (cut into thick slices (baby carrots also work well!))
- 2 Tbsp Vegetable Oil
Add 2 tbsp. of Vegetable Oil to a Dutch oven and heat to medium high heat. Dredge the lamb in flour, then season liberally with salt and pepper. Once the pan is hot, sear the lamb on all sides. Set the lamb aside when it is browned.
Add the onions and carrots to the pot. Cook over medium heat until the vegetables are softened. Once the vegetables are softened, add the meat back to the pot, then add the potatoes on top. Pour in the beef broth.
Bring the mixture to a boil, then reduce heat to a simmer, cover and let simmer for two hours, or until the potatoes are soft and lamb is tender.
Remove any excess fat from the Dutch oven and remove lamb shank bones from the mixture.
Serve by ladling the meat and vegetables into bowls and pouring broth over top of the stew. Season to taste with salt and pepper and chopped parsley. Best enjoyed with a Guinness for sipping and rye bread for dipping!