Good Comfort Food
I made a big pot of lamb stew last weekend, and it was so magically delicious that I thought I’d share the recipe.
2-3lbs lamb shoulder
2 cups beef stock
Half a bag peeled mini-carrots
3 celery stalks
1 medium-sized turnip
diced potatoes
2 tbsp fresh thyme
1 tbsp garlic
1 big white onion
3 small bay leaves
Half a tallboy can of Kilkenny
All these quantities are rough estimates – I never measure anything. I got the lamb shoulder from the Halal butcher on the drive, which I highly recommend. Friendly guys and good-quality local meat. When I ordered my lamb shoulder they didn’t have enough out, so they had to drag a whole lamb torso out from the back and carve it up on the tablesaw. It was pretty graphic; I’m not used to such an intimate relationship with the origin on my meat. Nevertheless, it was delicious.
You’ll want to coat the lamb chunks in flour and brown it in a pan. Then put everything except the potatoes in a big-ass pot and simmer on low for three or four hours. Drink the rest of the Kilkenny while you wait. Add the potatoes and cook for another half-hour. Serve with a nice crusty sourdough for dipping.