Irish Lamb Stew à la Française
A hearty, comforting stew originating from Ireland, reimagined with a French twist, featuring tender lamb and a rich broth.
Ingredients
- ●1.5 pounds Lamb shoulder
- ●1 medium Onion
- ●2 medium Carrot
- ●2 large Potato
- ●8 oz Mushroom
- ●2 tablespoons All-purpose flour
- ●4 tablespoons Butter
- ●1 cup Red wine
- ●2 cups Beef broth
- ●2 sprigs Fresh thyme
Instructions
- 1
Season the lamb with salt and pepper.
- 2
In a large Dutch oven, melt 2 tablespoons of butter over medium heat. Sear the lamb until browned on all sides, about 5 minutes. Remove from heat and set aside.
- 3
Add the remaining 2 tablespoons of butter to the pot. Add the sliced onion and cook until softened, about 5 minutes.
- 4
Add the sliced carrot and cook for an additional 2 minutes.
- 5
Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- 6
Add the flour and cook for 1 minute, stirring constantly.
- 7
Add the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
- 8
Return the lamb to the pot and bring to a boil.
- 9
Cover the pot and transfer it to the oven. Braise the stew for 2 1/2 hours, or until the lamb is tender.
- 10
Remove the pot from the oven and stir in the fresh thyme.
- 11
Serve the stew hot, garnished with fresh thyme if desired.