Braised Irish Lamb Stew
4 LBS LAMB SHOULDER, BONELESS, CUT INTO 1-inch PIECES
SALT AND PEPPER, TO TASTE
1/4 CUP Flour
1/4 CUP Butter, Room Temp
8 OZ BACON, CHOPPED
2 CLOVES GARLIC, MINCED
1/2 CUP WHITE WINE
4 CUPS BEEF STOCK
2 BAY LEAF
2 SPRIGS THYME
1 sprig ROSEMARY
1 ONION, SMALL DICE
2 CARROTS, PEELED, CUT INTO 1/2-inch PIECES
2 LARGE POTATOES, PEELED, 1/2-inch DICE
When ready to cook, start the Z Grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10-15 minutes.
Season lamb with salt and pepper. Heat 2 Tbspolive oil in a dutch oven over medium heat. Brown lamb in batches and set aside.
Add bacon and cook 15-20 minutes stirring occasionally until lightly browned. Remove bacon and discard all but 2 Tbsp of the bacon fat.
Add fat back to the dutch oven and onions and saute until translucent. Add garlic and cook 30 seconds more. Transfer lamb and bacon back to the pan and deglaze with white wine using a wooden spoon to scrape up all the browned bits on the bottom of the pan.
Add stock, herbs, potatoes and carrots and bring to a simmer. Cover and transfer to the grill. Let stew cook for 1-1/2to2 hours or until the lamb is tender and falling apart.
Remove stew from grill and place back on the stove top over medium heat. Mix butter and flour together in a small bowl and whisk into the stew. Let cook 5-10 minutes or until the stew is thick enough to coat the back of a spoon.
Season with salt and pepper to taste. Remove bay leaves and springs from thyme and rosemary and serve. Enjoy!
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