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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Mac's Pub is in Bunratty Folk Park, Bunratty, County Clare. The chef there has taken a slight diversion with the traditional for an exceptional take on Irish Stew. Serve with Mac's Pub Brown soda Bread Macs Pub Brown Soda Bread From The Irish Pub Cookbook Ingredients:
2 1/4 lbs boneless lamb shoulder, cut into 1/2 inch pieces |
1 lb lamb neck bones, if available |
6 c low sodium chicken broth |
3 medium potatoes, peeled, cut into 1 inch pieces |
1 tbl fresh thyme, minced |
2 bay leaves |
2 tbl minced fresh herbs such as, tarragon, marjoram and rosemary |
2 small onions, sliced |
2 to 3 stalks of celery, thickly sliced |
2 leeks (white part only) washed and chopped |
4 to 5 carrots, peeled and thickly sliced |
salt and freshly ground pepper to taste |
minced fresh flat leaf parsley for garnish |
mac's pub brown soda bread for serving (link below) |
bread.html >macs pub brown soda bread |
Directions:
1. In a stockpot or kettle over medium heat, combine the lamb, bones, (tied in a cheesecloth bag), if using and the broth
2. Bring to a boil and skim any foam that may rise to the top.
3. Reduce heat to low, cover and cook 60 to 70 minutes or until meat is tender
4. Remove bones, if used
5. Add the potatoes, thyme, bay leaves an herbs, return to a boil, reduce heat and simmer uncovered for 8 to 10 minutesor until potatoes are nearly tender
6. Add the onions, celery, leeks and carrots and simmer an additional 30 minutes, covered
7. Uncover and cook 15 to 20 minutes more or until vegetables are done and stew has thickened
8. Season with salt and pepper
9. To serve ladle into shallow bowls and garnish with parsley
10. Serve with Mac's Brown Bread
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