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PrintThe Dish: Johnnies on the Side -- Irish stew
Ingredients:
2t Vegetable oil
8ea Lamb shoulder chops
1qt Chicken broth
2sprigs Fresh thyme
2t Whole black peppercorn
2ea Bay leaves
1c Turnip, diced large
1c Pearl or boiling onions
1c Potatoes, large dice
1c Celery root, large dice
1c Heavy cream
Salt and pepper
Method:
In a large stew pot or Dutch oven over med high heat, add the oil to the pot. Adding only a couple at a time, lightly brown the lamb. When completed, add chicken broth, thyme, peppercorn and bay leaves. Reduce the heat to a low simmer. Simmer the chops for close to an hour and a half. The meat should start to get tender. At this point, add all of the vegetables. Simmer the stew for an other half hour to forty five minutes. Finish the stew by adding the cream. Allow the stew to heat the cream. Adjust the seasonings with salt and pepper. Serve with soda bread and a pint!
2t Vegetable oil
8ea Lamb shoulder chops
1qt Chicken broth
2sprigs Fresh thyme
2t Whole black peppercorn
2ea Bay leaves
1c Turnip, diced large
1c Pearl or boiling onions
1c Potatoes, large dice
1c Celery root, large dice
1c Heavy cream
Salt and pepper
Method:
In a large stew pot or Dutch oven over med high heat, add the oil to the pot. Adding only a couple at a time, lightly brown the lamb. When completed, add chicken broth, thyme, peppercorn and bay leaves. Reduce the heat to a low simmer. Simmer the chops for close to an hour and a half. The meat should start to get tender. At this point, add all of the vegetables. Simmer the stew for an other half hour to forty five minutes. Finish the stew by adding the cream. Allow the stew to heat the cream. Adjust the seasonings with salt and pepper. Serve with soda bread and a pint!
Johnnies on the Side
138 Portland St
Boston, MA
(617) 227-1588
johnniesontheside.com
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