Last week, it was pouring rain. A grey, cold, wet, spring day called out for something warming that would fill the house with savory scents and drive the blues away. My sweetie is an Irishman of surpassing skills in many things, not the least of which is his culinary magic. This is his brilliant—and easy—interpretation of a County Cork classic.
His method (which I love for its brevity and humor)…
Except possibly in baking, my recipes are usually—
How much to use: enough
How much to cook: ’til done
🙂
John’s Irish Lamb Stew
4 servings // 556 calories, 34g fat, 42g protein, 15g net carbs without potatoes
1 carrot (50g), diced
2 stalks (40g) celery, diced
1 onion, diced
4 small grass-fed lamb shanks (about 2 pounds)
Oil for browning
Herbs de Provence
1 bay leaf
Salt and pepper to taste
1/2 a bottle of good merlot (1-1/2 cups)
4 cups grass-fed beef stock
Water
Flat leaf parsley
Thyme
Optional: 8 baby potatoes (skip if very low-carb)
Preheat the oven to 250 degrees. Brown meat in a little oil, remove. Add the diced vegetables, cook a little the until onions start to become translucent, stirring to raise fond from the pan. Return the meat to the pan and add herbs, bay leaf, a and little salt and pepper. Add the red wine and stock.
Bring to a simmer and move to the oven. Check in 75 minutes, stir a little, add a little water. Simmer some more—hour, hour and half, until the meat is falling from the bone. Add the baby potatoes, if using, for the last 40-60 minutes. Season to taste with salt and pepper, maybe a bit more Herbs de provence.
Remove the meat from the bone and serve with chopped parsley and thyme.