A slow-cooked lamb shank provides a deep, rich broth as well as tender meat for a simple and traditional Irish Stew.
|1||Onions, yellow||Roughly chopped|
|4||Potatoes, Yukon Gold||Roughly chopped|
1 Fry the bacon in a pan over medium heat until crisp and the fat is rendered; remove and set aside. Brown the lamb in the rendered fat on all sides.
2 Add the meat, onions, carrots, potatoes, broth, thyme and bay leaf to a slow cooker and cook on low heat for 7 hrs.
3 Stir in the barley and leek, and cook for 1 hr more. Shred the meat and remove the bone before serving. Season to taste.
Yield: 4 servings