Irish Stew - Irish Lamb Stew

hello this is chef john from food wishes comm from county san francisco and we're going to be making some irish stew lamb stew really super extremely simple recipe and we're going to start with some lamb shoulder chops which i think make a great and by great I mean the best lamb stew you see they have a little piece of the shoulder blade in there they might have some of the arm bone which gives you some nice marrow so I have three pounds which is like six big thick chops I'm going to season that with salt and pepper on both sides the nice thing about shoulder chops they tend to be the least expensive lamb and one of the most flavorful cuts so it works on many levels now step one here we're going to brown these in a really heavy bottomed frying pan here skillet I mean use a little bit of vegetable oil and I'm gonna do mine in batches I had six so I'm going to do four and then two don't crowd your pans and I'm really going to have that on high heat I want a nice brown crust I don't care if the bottom of the pan gets really dark you're going to see it's going to get really dark but it's okay all right we're gonna brown those on both sides and I'm going to transfer them in to this stockpot that I'm going to simmer this doing all right so I'm gonna do the other two after those two are cooked I'm going to throw in a chopped onion with a big pinch of salt and you can see how dark almost black the bottom is getting that's okay a lot of these recipes call for dark beer as part of the liquid I don't like using beer in my recipe so I'm going to get the dark color from this fond at the bottom of the pan the burned on meat juices now at this point I usually add a tablespoon of butter I already had some melted brown butter I use for another recipe so I just threw that in but here's where you want to just throw in a hunk of butter I'm going to dump it in some flour and I'm just going to toss the flour for like one minute just to coat the onions then I'm gonna dump in my stock and do not worry about the dark pan it's going to color the sauce there's not going to be any off flavor you don't want to burn the flour because that will taste burnt but browned really dark bits of onion and pan juices are not going to hurt anything okay so I'm using chicken stock here you can use beef if you want so I put in about three cups of stock bring it to a boil and it's going to start to thicken up a little bit and the only herb I use is just a little pinch of rosemary dried rosemary Irish stew really doesn't have a lot of seasonings in it a lot of different spices it's pretty straightforward which is why it's so delicious nothing too screwed up alright I have some carrots and celery just in large chunks I'm going to add that alright that's looking good so when that comes to a boil you can pour it over your meat and vegetable mixture but you want the liquid to at least come up to the top all right so I was just a little shy so I added a little more water I mean a wee bit more water I'm going to bring that up to a simmer on low heat I'm going to simmer that for an hour and a half in the meantime I'm gonna get the last ingredient ready which are some little baby potatoes little Dutch potatoes check it out it says they're good for everything accepts - that's okay it'll work alright I washed those and I left them whole because they were so small a couple the bigger ones I cut in half alright after an hour and a half the lamb is almost falling off the bone but it's not quite totally falling off the bone I'm going to pull it out of there I'm going to add my potatoes in give it a stir then I'm going to put the meat back on top and finish the cooking okay so that's going to go about another half hour 40 minutes until the potatoes are totally tender - the lamb is just literally falling off the bone so leave it on low heat cover it back up and then check in about a half hour it might need a half hour my new four or five minutes you know you figure it out and there you go there's what we're talking about see the meat is just literally falling off the bone super tender now I'm going to fish out the meat put it on a plate because I want to kind of pull the bones out of there just to make it easier to eat and while I'm doing that I'm going to turn my liquid this juice this sauce up to high heat and bring it to a boil and on a high heat as you can go is wrap it a boil as you can go you want to reduce this and it's going to thicken up beautifully now very important you have to skim off the fat at this point otherwise it will boil into the sauce and emulsify you don't want that much fat in there so skim that off the meat now is cool enough to handle it sat on a plate for about ten minutes or pull out the big bones any big chunks of fat look at that little rib so cute it's a wee Riblet all right so I'm gonna leave the bones in that it's kind of nice for presentation you see how beautifully that's reduced that boiled for about 10-12 minutes I'm going to stir in the lamb eat unbelievably delicious I wish you could smell this so amazing I'm gonna finish this with a little handful of green onions with a little nice color little fresh onion flavor at the end and that is done delicious simple homey comforting Irish stew so for st. Patrick's Day if you don't do the corned beef thing do the Irish stew thing and by the way why are we only eating this delicious food once a year come on make these Irish American delicacies all year round they're so good and speaking of corned beef I got an email from someone saying Irish you would have had some authentic music for your video so I hope you enjoy the Irish folk music in this one go to the site get the ingredients they're out there and as always and enjoy

Channel: Food Wishes

Views: 974,770

Rating: 4.8590007 out of 5

Keywords: Irish, Lamb, Stew, St., Patricks, Meal, cook, recipe, cooking, food, foodwishes, Allrecipes, recipes, Irish Stew - Irish Lamb Stew, Irish Stew, how to, how to make, how to cook, make, learn, lamb, stew, soup, main dish, dinner, easy, simple, delicious, Ireland

Id: PBJLXgFpMQY

Length: 5min 23sec (323 seconds)

Published: Mon Mar 16 2009