IRISH LAMB STEW

Next Wednesday, March 17, 2010 is St. Paddy's Day (colloquial). Coal-black Guinness beer, potatoes, Irish Lamb Stew, and Green Pistachio Cake with Four-leaf clovers are a perfect menu for this special day.

Ingredients
2 1/2 pounds of lamb shoulder cut in 2" x 2"

2 heaping tablespoons all-purpose flour

2 to 3 cups beef stock

1 teaspoon salt

1 tablespoon sugar

1/8 cup white vinegar

1 tablespoon freshly ground pepper

Sprigs of rosemary, thyme, and bayleaf (make into a bouquet garni)

1 big onion cut into chunks

1 medium-sized turnip cut into chunks

2 medium-sized carrots cut into chunks

2 cups yellow or red potatoes (quartered)

2 stalks celery cut into 1/2"

1/4 chopped flat leaf parsley for garnishing

1/2 cup olive oil

Procedure

Dredge the lamb meat pieces in flour and freshly ground pepper. Brown the lamb meat pieces on medium-high heat with the olive oil for about ten minutes. Season with salt and fresh ground pepper. Add the beef stock and simmer for 30 minutes.  Add the carrots, potatoes, and celery and cook for another 15 minutes. Add more beef stock if needed.

*Serve with Irish Soda Bread or Sourdough.
*Edited by author 01/30/2011
*Approved by author for publication