Irish Stew

1. 1

   Trim and reserve fat and bones from lamb.

2. 2

   Cut meat into 1 1/2-inch pieces.

3. 3

   Place fat in heavy large Dutch oven over medium-high heat.

4. 4

   Cook fat until 3 tablespoons drippings are rendered, about 5 minutes.

5. 5

   Using large spoon, remove any solid fat from pot; discard.

6. 6

   Sprinkle lamb with salt and pepper.

7. 7

   Working in batches, add lamb to pot; saute until brown on all sides, about 5 minutes per batch.

8. 8

   Using slotted spoon , transfer lamb to plate.

9. 9

   Add bones to pot; cook until brown, about 5 minutes.

10. 10

    Using tongs, transfer bones to plate.

11. 11

    Add vegetables, parsley and thyme to pot; stir to coat with drippings.

12. 12

    Return meat and bones to pot.

13. 13

    Add 2 cups water and bring to boil.

14. 14

    Reduce heat to medium-low.

15. 15

    Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.

16. 16

    Discard bones.

17. 17

    Place 1 cup vegetables in processor; puree.

18. 18

    Add to stew.

19. 19

    Season with salt and pepper.

20. 20

    (Can be made 1 day ahead.

21. 21

    Cover; chill.

22. 22

    Simmer before serving.)

No additional tips available.