Juicy cubes of lamb are tossed in seasoned flour and browned in bacon fat - and that's just the start of this rich and hearty one-pot Irish feast!
Preparation Time
20 mins
Cooking Time
2 hr
Total Time
2 hr 20 mins
Calories
672 Calories
Recipe Instructions
Step 1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
Step 2
Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
Step 3
Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
Step 4
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
Ingredients
½ teaspoon salt
2 teaspoons white sugar
½ cup water
½ cup all-purpose flour
½ teaspoon ground black pepper
1 cup white wine
1 large onion, chopped
1 teaspoon dried thyme
3 cloves garlic, minced
2 bay leaves
3 potatoes
4 cups beef stock
1 ½ pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
