Irish Stew with Lamb (SHELLFISH-FREE)

Instructions

1. 1Place a large Dutch oven or heavy-bottomed pot, at least 6-quart capacity, over medium-high heat (approximately 191°C / 190°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully add the about 910 g of lamb shoulder, cut into 2.54 cm cubes, in batches to avoid overcrowding the pot. Brown the lamb on all sides until a nice crust forms, about 5-7 minutes per batch. Remove the browned lamb from the pot and set it aside on a plate.
2. 2Add the 2 medium onions, chopped into 1.27 cm pieces, and the 3 medium carrots, peeled and chopped into 1.27 cm pieces, to the same pot. Cook over medium-high heat (approximately 190.6°C / 190°C), stirring occasionally, until the vegetables have softened and become slightly translucent, about 5 minutes.
3. 3Return the browned about 910 g of lamb shoulder cubes to the pot with the softened onions and carrots. Add the 4 medium potatoes, peeled and cut into 2.54 cm cubes, the 4 cups of beef broth, 1 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Stir in the 1 teaspoon of salt and 1/2 teaspoon of black pepper, ensuring all ingredients are well combined.
4. 4Increase the heat to high (approximately 204.4°C / 200°C) and bring the liquid in the pot to a rolling boil. Once boiling vigorously, immediately reduce the heat to low (approximately 93.33°C / 95°C), cover the pot tightly with a lid, and let it simmer gently for 1 hour and 30 minutes to 2 hours. The stew is done when the lamb is very tender and easily pierced with a fork.
5. 5Remove the pot from the heat. Stir in the 2 tablespoons of fresh parsley, chopped, just before serving the stew.

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