Hearty Irish Lamb Stew
- 2 lb lamb shoulder cut into 1/2 inch pieces, can sub stew meat – lamb or beef
- 1 tbsp coconut oil
- 1.5 c red onions chopped into bite-sized pieces
- 4 cloves garlic minced or pressed
- 3 stalks celery chopped into bite-sized pieces
- 2 carrots chopped into bite-sized pieces
- 4 sprigs fresh thyme
- 3 c beef broth
- 1 lb turnips chopped into bite-sized pieces
- 1 celeriac root riced
- .25 c fresh parsley
- Preheat the oven to 325 degrees F.
- Heat a large heavy-based lidded casserole pot or dutch oven over medium-high heat. Add the lamb in small batches and brown the pieces all over, putting aside in a medium-sized bowl as you go.
- Once the meat is browned and removed, add the coconut oil to the pot, together with the onions, garlic, celery, and carrots and cook, stirring from time to time, over medium heat for 3-4 minutes until slightly cooked. If at any point your pan is looking overly brown and parched, a tablespoon of water will help release the sediment, so quickly scrape it up and incorporate into the vegetables before the moisture has evaporated.
- Add the lamb back to the pot and pour in the broth, throw in the thyme, cover with a lid and place in the oven for 1 hour.
- Remove the pot from the oven and add the turnips. Replace the lid and cook for a further 30 minutes. Take the stew out of the oven again and add the riced celeriac. Put it back into the oven (again, with the lid on) and cook for a final 16-18 minutes or until the celeriac is slightly softened, with just a little bite.
- Discard the now leafless thyme stalks, ladle the stew into large bowls and scatter parsley over the top to serve.
Calories: 252kcal | Carbohydrates: 22g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 705mg | Potassium: 1005mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3729IU | Vitamin C: 34mg | Calcium: 122mg | Iron: 3mg
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