Irish Lamb Stew
Ingredients:
-
1 1/2 pounds thickly sliced bacon, diced
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6 pounds boneless lamb shoulder, cut into 2 inch pieces
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/2 cup all-purpose flour
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3 cloves garlic, minced
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1 large onion, chopped
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1/2 cup water
Directions:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
- Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
- Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
- Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
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