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See
green this week as St. Patrick’s Day is celebrated
across the world. In honour of all things Irish, we
have the typical Irish Lamb Stew recipe this week. It’s
the Emerald Isle penicillin: a rich stew that’ll
cure whatever ails you. In traditional fashion, nothing
here is browned first, just all stewed together.
Ingredients
-
2 pound(s) boneless leg of lamb, trimmed of fat
and cut into 1-inch pieces
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1 3/4 pound(s) white potatoes, peeled and cut
into 1-inch pieces
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3 large carrots, peeled and cut into 1-inch pieces
-
3 stalk(s) celery, thinly sliced
-
3 large leeks, white part only, halved, washed
and thinly slice
-
1 cup(s) reduced-sodium chicken broth
-
2 teaspoon(s) chopped fresh thyme
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1 teaspoon(s) salt
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1 teaspoon(s) freshly ground pepper
-
1/4 cup(s) packed parsley leaves, chopped
Directions
Combine lamb, potatoes, carrots, celery, leeks,
broth, thyme, salt and pepper in a 6-quart slow cooker;
stir to combine. Put the lid on and cook on low until
the lamb is fork-tender, about 8 hours. Stir in parsley
before serving.
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