This is a hearty, flavorful and simple stew that’s perfect for cold winter evenings. By cooking lamb in water, you simultaneously make a broth that acts as the base of the stew and adds umami flavor to the dish. Served with soda bread, the meal is simple, comforting and incredibly delicious.
2 lb. lamb shoulder chops with bone
1 bay leaf
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 leek, chopped
1/2 head of cabbage, sliced
2 springs of thyme
2 cups baby potatoes, sliced
Salt and pepper
Yields: serving for 6
Prep Time: 20 minutes
Cook Time: 1 hour
In a Dutch oven, add the chops and cover with water.
Add the bay leaf. Bring the water to a boil, then let simmer for 30 minutes.
Remove the meat from the broth and strain it. Return the broth back to the Dutch oven.
Add the carrots, parsnips, leek and thyme. Continue simmering for for 20 minutes.
While the vegetables are cooking in the broth, remove the meat from the bone and cut into cubes.
Add the lamb and the potatoes to the broth. Allow to simmer for 15 minutes.
5 or 10 minutes before serving the stew, add the cabbage.
Season to taste.