Loading...Description
When it comes to comfort food, braised Irish lamb stew is a hearty delightful dish to satisfy any hungry tummy. This juicy lamb dish is cooked in a rich broth with herbs and spices. The slow cooking process is what makes this dish come to life full of flavor.
Ingredients
Units Scale
- 1/4 cup butter, room temperature
- 4 pounds of lamb shoulder boneless, cut into 1-inch thick pieces
- 8 ounces chopped bacon
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup white wine
- 2 tablespoons olive oil
- 1 sprig of rosemary
- 2 sprigs thyme
- 1 large onion
- 4 cups beef stock
- 2 whole bay leaves
- 1/4 cup flour
- 2 large carrots peeled and chopped
- 2 large potatoes, peeled and diced
- Pecan pellets
Instructions
- Preheat the Traeger to 350°F with the lid closed for 15 minutes.
- Next, using a Dutch oven heat the oil over medium heat on the stove-top, and season the lamb with salt and pepper. Then in batches brown the lamb and set it aside.
- Brown the bacon for about 15-20 minutes remove the bacon.
- Thereafter, add the onions to the bacon fat and sauté, add the garlic, and cook for a few more seconds. Next, put the bacon and lamb back in the pan add the white wine, and use a wooden spoon to scrape up any brown bits left on the bottom of the pan.
- Then add the carrots, potatoes, herbs, and beef stock. Bring to a simmer, cover, and transfer to the grill. Allow it to cook slowly for 1 ½ – 2 hours until the lamb is falling apart and tender.
- Take the stew off the grill and place it back on the stove-top over medium heat. In a small bowl mix the flour and butter and add it to the stew. Allow it to cook for 5-10 minutes until thickened.
- Season with salt and pepper and then serve.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Method: Grill