Irish Lamb Stew with Root Vegetables

Ingredients

• 2 pounds lamb shoulder
• 3 medium carrots
• 2 medium parsnips
• 2 medium onions
• 2 teaspoons thyme
• 4 cups vegetable stock
• 3 cloves garlic
• 2 medium potatoes
• 2 leaves bay leaves
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1

   Cut the lamb shoulder into 1-inch cubes and season with salt and black pepper.

2. 2

   In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

3. 3

   Add the seasoned lamb to the pot and brown on all sides for about 5-7 minutes.

4. 4

   While the lamb is browning, chop the onions, carrots, parsnips, and potatoes into bite-sized pieces.

5. 5

   Once the lamb is browned, add the chopped onions and minced garlic to the pot. Cook for an additional 3-4 minutes until the onions are translucent.

6. 6

   Add the chopped carrots, parsnips, and potatoes to the pot, stirring to combine.

7. 7

   Pour in 4 cups of vegetable stock and add the thyme and bay leaves.

8. 8

   Bring the stew to a boil, then reduce the heat to low and cover the pot.

9. 9

   Let the stew simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

10. 10

    Taste and adjust seasoning if necessary. Remove bay leaves before serving.

11. 11

    Serve the stew hot with crusty bread or over mashed potatoes.