Irish Stew

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

Irish Stew

rasher Bacon Chopped 
lb Lamb shank  
 Onions, yellow Roughly chopped 
 Carrots Roughly chopped 
 Potatoes, Yukon Gold Roughly chopped 
cup Broth, beef  
 Leek Roughly chopped 
¼ cup Barley, pearled  
  Bay leaf  
  Pepper, black  

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 


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