Irish Stew
IRISH STEW
Serves 8
BROTH:
Lamb bones
2-3 quarts water
1 bay leaf
3 large garlic cloves, crushed
1 T salt
1/2 t pepper
1 t thyme
2-3 sprigs parsley
Bring to boil 5-6 minutes. Skim off scum. Add vegetables & seasonings, return to boil, reduce to simmer and cookd 3 hours. Strain & refrigerate overnight. Skim fat.
STEW:
3 1/2 lb lamb shoulder, cut in 1 1/2” cubes
3 thinly sliced onions
3 leeks split in half & cut in small dice
Bay leaf
1/2 t thyme
1/4 t nutmeg
4 medium potatoes, diced
2 T finely chopped parsley
2 small turnips, peeled & diced
Dredge meat with flour & brown. Transfer to large Dutch oven. Add first five vegies cover with broth 1" above meat. Bring to boil, skim off scum, reduce heat & simmer, covered, 1 1/2 hours. Add potatoes & turnips and cook 30 minutes. Season to taste, garnish with parsley. Serve with DeLoach Zinfandel.