braised irish lamb stew


  • 4 Pound Lamb Shoulder, boneless, cut into 1" pieces

  • To Taste salt and pepper

  • 2 Tablespoon extra-virgin olive oil

  • 8 Ounce bacon, chopped

  • 1 Whole Onion, small diced

  • 2 Clove garlic, minced

  • 1/2 Cup white wine

  • 4 Cup beef stock

  • 2 Whole Bay Leaf

  • 2 Sprig fresh thyme

  • 1 Sprig fresh rosemary

  • 2 Large Potatoes, peeled, 1/2" dice

  • 2 Whole Carrots, peeled, cut into 1/2" pieces

  • 1/4 Cup flour

  • 1/4 Cup butter, room temperature

  • 1 To Taste salt and pepper




When ready to cook, set the Z Grill to 350℉ (180 C) and preheat, lid closed for 15 minutes.


Season lamb with salt and pepper. Heat 2 Tbsp olive 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 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 1-1/2 to 2 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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