Irish Lamb Stew

Ingredients

• 1 tbsp vegetable oil
• 2 pounds lamb shoulder – cut into 1.5-inch pieces, excess fat trimmed
• 2 each yellow onion – halved and sliced 0.5-inch thick
• 3 each carrots – peeled and cut into 1-inch chunks
• 2 pounds potatoes – peeled and cut into 1.5-inch chunks
• 4 sprigs thyme sprigs
• 1 each bay leaf
• 4 cups water
• 2 tsp kosher salt
• 0.5 tsp black pepper
• parsley – chopped (for serving)

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat until shimmering, 1–2 minutes.
2. Add the lamb shoulder in batches and brown lightly on two sides, 5–7 minutes per batch; transfer to a plate.
3. Lower the heat to medium, add the yellow onion, and cook, stirring to scrape up browned bits, until softened, 5–7 minutes.
4. Return the meat and any juices, add the carrots and the potatoes, and stir to combine.
5. Nestle in the thyme sprigs and the bay leaf, and pour in the water to barely cover the ingredients.
6. Bring to a gentle simmer, season with the kosher salt and black pepper, then cover and cook over low heat until the lamb is very tender and the vegetables are soft, 1.5–2 hours, maintaining a bare simmer.
7. Uncover for the last 10–15 minutes and gently stir around the edges to incorporate some of the broken-down vegetables, thickening the broth slightly; remove the thyme sprigs and the bay leaf.
8. Let rest 10 minutes off heat. Ladle into warm bowls and finish with parsley. Serve hot.