Irish-Style Stew with Carrots and Potatoes

Ingredients

• 800 g lamb shoulder (cut into thin slices)
• 4 onions
• 2 carrots
• 400 g waxy potatoes
• 30 g clarified butter
• 1.5 tbsp flour
• 600 ml Meat broth
• Salt
• freshly ground pepper
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the lamb, pat dry and cut into small slices. Peel and finely dice the onions. Peel, wash, and cut carrots and potatoes into large chunks. In a pot heat the clarified butter and sear the lamb on all sides until browned. Remove and set aside.

2. 2.

   Add the onions to the pot, sauté until golden brown, sprinkle with flour, and deglaze with meat broth. Stir well to avoid lumps, return the lamb, season with salt and pepper, and simmer over medium heat for 1 hour.

3. 3.

   Add the vegetables and continue cooking for another 25 minutes. Taste again, garnish with parsley, and serve.