Irish Lamb Stew

If corned beef and cabbage isn’t your style, here’s a tasty lamb stew.

Irish Lamb Stew

  • 2 lbs. boneless lamb shoulder or shank, cubed (you can also use ground lamb if you roll it into little balls and fry them first)
  • 1 quart of cold water
  • 2 lbs. medium potatoes, peeled and halved
  • 1 lb. white boiling onions, peeled
  • 1 lb. carrots, peeled and cut into 2-inch chunks
  • 6 stalks of celery, cut into 2-inch pieces
  • 2 t. salt
  • 1/4 t. ground black pepper
  • 1 t. caraway seeds
  • 2 T. chopped parsley

Use a large stock pot or an 8-qt. Dutch oven. Put the meat and water in and bring to a boil over high heat. Skim off the surface foam with a slotted spoon.

Add all the rest of the ingredients except the parsley and bring to a boil. Reduce heat and simmer, covered, for about 1 1/2 hours. The meat and vegetables should all be tender.

Serve with a garnish of parsley.