Recipes Soups, Stews and Chili Recipes Stews Irish Stew Recipes Chef John's Irish Stew 4.8 (121) 82 Reviews 37 Photos 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. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on December 6, 2023 Save Rate Print Share 37 37 37 37 37 Prep Time: 20 mins Cook Time: 2 hrs 25 mins Total Time: 2 hrs 45 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 3 pounds lamb shoulder chops salt and ground black pepper to taste 1 tablespoon vegetable oil 1 onion, chopped 1 tablespoon butter 2 tablespoons all-purpose flour 3 cups chicken stock ½ teaspoon dried rosemary 2 carrots, chopped 2 stalks celery, chopped water as needed 1 ½ pounds baby Dutch yellow potatoes ¼ cup chopped green onions Directions 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. Chef John Recipe Tip You can substitute 1 bottle dark beer plus 1 1/2 cups chicken stock for the chicken stock. I Made It Print Nutrition Facts (per serving) 508 Calories 29g Fat 29g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 508 % Daily Value * Total Fat 29g 37% Saturated Fat 12g 60% Cholesterol 121mg 40% Sodium 466mg 20% Total Carbohydrate 29g 10% Dietary Fiber 4g 15% Total Sugars 4g Protein 32g 64% Vitamin C 28mg 31% Calcium 69mg 5% Iron 4mg 21% Potassium 899mg 19% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved