Gluten-Free Irish Lamb Stew with Root Vegetables

Ingredients

• about 910 g Lamb Shoulder
• 2 tbsp Olive Oil
• 3 medium Carrots
• 2 medium Parsnips
• 4 medium Potatoes
• 1 large Onion
• 3 cloves Garlic
• 6 cups Beef Broth
• 2 tbsp Tapioca Starch
• 1 tsp Dried Thyme
• 0.5 tsp Dried Rosemary
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 165°C (160°C).
2. 2Cut the lamb shoulder into 2.54 cm cubes and season with salt and pepper.
3. 3In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Brown the lamb in batches and set aside.
4. 4Add chopped onion and garlic to the pot and sauté until softened, about 5 minutes.
5. 5Add the carrots, parsnips, and potatoes to the pot and cook for another 5 minutes.
6. 6Return the lamb to the pot.
7. 7Sprinkle tapioca starch over the lamb and vegetables, stir to coat.
8. 8Pour beef broth into the pot, making sure to cover the lamb and vegetables. Add thyme and rosemary.
9. 9Bring the stew to a simmer, then cover and transfer to the preheated oven.
10. 10Bake for 2 hours, or until the lamb is very tender.
11. 11Remove from the oven and let it rest for 10 minutes.
12. 12Garnish with fresh parsley before serving.

Substitutions

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