' Tis an Irish Lamb Stew

• organic boneless lamb shoulder↗1 3⁄4 lbs

  cut into 1-inch pieces (I had the butcher cut up the lamb for me)

• flour↗1⁄2 cup

  approximately

• thin-skinned baby potatoes↗1 lb

  divided

• baby carrots↗6 ounces
• small parsnips↗2 -3

  peeled and cut into 2 inch chunks

• medium sweet onion↗1

  peeled and chopped

• large garlic clove↗1

  finely minced

• salt↗

  to taste

• pepper↗

  to taste

• fresh lamb broth2 -3 cups

  (or 2-3 cups unsalted chicken or beef broth)

• green peas1⁄2 cup

  (if using frozen, thaw first)

• cabbage↗2 cups

  coarsely chopped

• fresh thyme↗1

  stems removed, minced

• fresh parsley↗4

  stems removed, minced

• Optional
• ounces whiskey↗2

Step-by-step instructions

1. 1

   Preheat oven to 325°F.

2. 2

   In a large bowl gently toss the lamb chunks with the flour to coat.

3. 3

   In a large Dutch oven with a tight fitting lid, arrange first the lamb, followed by half potatoes, carrots, parsnips, onion and garlic in layers. Finish the top layer with the remaining potatoes. Season each layer with salt and pepper.

4. 4

   Add broth (and whiskey if using), cover pot. Cook 2 to 2 1/2 hours until meat is tender and sauce thickened. DO NOT allow stew to dry out, adding stock as necessary!

5. 5

   The last 15 minutes of cooking, add the green peas and cabbage. Watch carefully, being sure that cabbage doesn't cook too long and become slimy.

6. 6

   Just before serving, garnish top of stew with the thyme and parsley.

7. 7

   FYI: For a thicker sauce, in a small bowl combine 2 tablespoons of arrowroot or cornstarch with 2 tablespoons of stock or water. Whisk, breaking up any lumps and stir into the casserole, incorporating well.