Prep. Time: 20 minutes
Cook. Time: 2 hours 25 minutes
Ready In: 2 hours 45 minutes
Servings: 10
Ingredients:
• 1½ pounds (680 g) thickly sliced bacon, diced
• 6 pounds (2.7 kg) boneless lamb shoulder, cut into 2 inch pieces
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup all-purpose flour
• 3 cloves garlic, minced
• 1 large onion, chopped
• ½ cup water
• 4 cups beef stock
• 2 teaspoons white sugar
• 4 cups diced carrots
• 2 large onions, cut into bite-size pieces
• 3 potatoes
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup white wine
Method:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
- Place meat into stock pot (leave ¼ cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with ½ cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 ½ hours.
- Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
http://allrecipes.com/Recipe/Irish-Lamb-Stew/Detail.aspx