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