Irish Lamb Stew

Overview

The first pot of lamb stew since autumn, using freshly cut lamb leg meat with various root vegetables, slow-cooked in clear soup, combined with a well-made Bouquet Garni spice bundle to enhance the aroma. The meat must be tender, the soup must be sweet, and each root vegetable must have its own texture and flavor. It’s late autumn, let’s warm up the pot quickly!

Tags

• private kitchen
• foreign cuisine
• old man
• western food
• osamu
• lunch
• beef stock
• celery stems
• green radish
• grind white pepper
• mutton
• potatoes
• spice bundle
• carrot
• parsley
• salt
• small onions

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Cut the celery, potatoes and carrots into cubes, cut the lamb into cubes and season with salt and pepper, peel the small onions and chop the parsley

   

3. 3 Wrap and tie celery, bay leaves, thyme, parsley stems, and green onions together

   

4. 4 Make into spice bundles

   

5. 5 Heat the beef stock in a pot until it boils slightly, put the mutton into the soup pot and set aside

   

6. 6 Pour the stock into the pot with the mutton, reheat to a gentle boil and continue to simmer for about 1 hour, skimming off the floating residue during this period

   

7. 7 Then add the shallots, celery, carrots, potatoes and spice bundles to the pot, reheat to a gentle boil, taste and season with salt and pepper, continue to simmer for 35 minutes, until the carrots are soft and tender

   

8. 8 Finally season with salt and pepper and sprinkle with chopped parsley and enjoy