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tender cooked lamb shoulder chunks with large potato pieces, carrots and soft onion in thick pale tan gravy in an ordinary bowl, with no red tomato sauce or garnish
Melissa Hart

Crockpot Irish Lamb Stew

This Irish-style lamb stew gets its body from two cuts of potato: thin russet slices that soften into the broth and larger waxy pieces that remain whole. It doesn't need tomato paste or red wine to taste like lamb. Layer the ingredients carefully. The thin potatoes belong low in the crock, while the larger pieces should stay visible among the meat after the long cook, giving you a thick pale gravy without flour or a glossy packet sauce.
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Prep Time 25 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb boneless lamb shoulder trimmed and cut into 1 1/2-inch cubes
  • 8 oz russet potato peeled and cut into thin 1/4-inch slices
  • 1 lb Yukon Gold potatoes cut into 1-inch chunks
  • 2 large yellow onions thinly sliced
  • 3 medium carrots cut into 3/4-inch pieces
  • 3 cups low-sodium chicken broth
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 tsp fine salt
  • 1/2 tsp black pepper

Method
 

  1. Layer russet slices and half the onions in the bottom of a 6-quart slow cooker. Add lamb, carrots, Yukon Gold chunks and remaining onions.
  2. Sprinkle with thyme, salt and pepper, add the bay leaf and pour broth around the sides. Cover without stirring the layers together.
  3. Cook on low for 7 to 8 hours until lamb reaches at least 145°F and is fully fork-tender and the larger potatoes are soft.
  4. Discard the bay leaf and skim excess surface fat. Stir gently from the bottom so the softened russet slices break down into the broth without crushing all the Yukon Gold pieces.
  5. Leave the lid off for 10 to 15 minutes to let the gravy settle slightly, then divide among 6 bowls.