Old-Fashioned Irish Stew

1. 1

   Mince lamb fat; cook in heavy Dutch oven over high heat until fat renders, stirring frequently, about 5 minutes.

2. 2

   Strain drippings and return to Dutch oven; heat over medium high heat.

3. 3

   Pat lamb dry with paper towels, add in batches (do not crowd) and cook until brown, about 5 minutes per side.

4. 4

   Transfer to large bowl using slotted spoon.

5. 5

   Add sliced and chopped onions,carrots and sliced potato to pan and cook until light brown, stirring frequently, about 5 minutes.

6. 6

   Return lamb to pan, spooning vegetables on top; add stock.

7. 7

   Reduce heat, cover and simmer gently 1 hour.

8. 8

   Add quartered potatoes, pushing into liquid.

9. 9

   Cover and simmer until potatoes and lamb are tender when pierced with fork, about 35 minutes.

10. 10

    Drain liquid from pan into large heavy skillet; degrease cooking liquid.

11. 11

    Boil until reduced by half, about 15 minutes; return to stew.

12. 12

    Mix in 2 tablespoons parsley and season to taste with salt and pepper.

13. 13

    Ladle stew onto heated platter, sprinkle with remaining parsley and serve.

* Per serving · 4 servings · Values may vary.

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