Chef John's Irish Stew

Recipe View Season lamb shoulder chops generously with salt and freshly ground black pepper.

Recipe View Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over high heat. Working in batches, brown the lamb shoulder chops on all sides until deeply golden, about 3 to 5 minutes per side. Transfer browned chops to a separate stockpot.

Recipe View Reduce heat to medium. Add onion to the pot and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add butter and stir until melted. Sprinkle flour over the onions and cook, stirring constantly, until the flour is incorporated and forms a light golden roux, about 1 minute.

Recipe View Gradually pour in chicken stock, whisking constantly to prevent lumps from forming. Bring to a boil, then add dried rosemary. Stir until the mixture thickens slightly, about 5 to 10 minutes.

Recipe View Add carrots and celery to the pot with lamb shoulder chops. Pour the chicken stock mixture over the top, ensuring the meat is mostly submerged. Add water as needed to completely cover the meat. Bring to a simmer, then reduce heat to low, cover the pot, and cook until the lamb is very tender and almost falling off the bone, about 1 1/2 hours.

Recipe View Transfer the lamb to a plate. Stir potatoes into the stew. Return the lamb to the pot, placing it on top of the vegetables. Simmer, covered, until the potatoes are tender and the lamb is falling off the bone, about 30 minutes.

Recipe View Transfer the lamb to a plate using a slotted spoon. Bring the stew to a boil and cook, skimming off any excess fat from the surface, until the stew is reduced and thickened to your desired consistency, about 10 to 12 minutes.

Recipe View Remove the lamb from the bones; discard the bones and any large pieces of fat. Shred the meat and stir it back into the stew. Stir in green onions and season with salt and pepper to taste. Serve hot.