A slow-cooked lamb shank provides a deep, rich broth as well as tender meat for a simple and traditional Irish Stew.

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Irish Stew

QTY	MEASURE	INGREDIENT	PREPARATION
1	rasher	Bacon	Chopped
1	lb	Lamb shank
1		Onions, yellow	Roughly chopped
2		Carrots	Roughly chopped
4		Potatoes, Yukon Gold	Roughly chopped
4	cup	Broth, beef
1		Leek	Roughly chopped
¼	cup	Barley, pearled
		Bay leaf
		Thyme
		Pepper, black
		Salt

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