irish stew
Probably could photograph my Irish Stew better
Ingredients
2½ lb (1.1 kg) grass-fed lamb shoulder, cut into large chunks
1 lamb shank (optional)
3 tbsp cultured European butter
1 tbsp beef tallow (optional)
4 medium carrots, thickly sliced
3 medium white turnips, cubed
2 celery stalks, chopped
1 small sweet onion, sliced
2 cloves garlic, lightly crushed (optional)
5 cups homemade gelatin-rich beef or lamb stock
1 tbsp hydrolyzed collagen (optional)
2 bay leaves
4 sprigs fresh thyme
1 small bunch fresh flat-leaf parsley, chopped
Sea salt
White pepper
2 tbsp cultured butter, for finishing
Instructions
Season the lamb shoulder and lamb shank with sea salt.
Heat 3 tbsp butter and the beef tallow (if using) in a heavy pot over medium-high heat.
Brown the lamb on all sides, then remove and set aside.
Add the onion and celery to the pot and cook for 5 minutes until softened.
Add the garlic (if using) and cook for 30 seconds.
Return the lamb to the pot.
Pour in the stock and add the bay leaves and thyme.
Bring to a gentle simmer, cover, and cook for 2½–3 hours until the lamb is tender.
Add the carrots and turnips.
Simmer for 35–45 minutes until the vegetables are tender.
Stir in the hydrolyzed collagen (if using) until dissolved.
Remove the bay leaves, thyme stems, and lamb shank bone (if used).
Stir in the remaining 2 tbsp cultured butter.
Season with additional sea salt and white pepper to taste.
Garnish with chopped parsley and serve hot.
This is pure liquid comfort. Big chunks of lamb meld for hours with rich tallow and cultured butter until the broth gets beautifully thick and glossy. Turnips and carrots soak up all that rich goodness creating a bowl so hearty it feels like a warm hug. This recipe uses only saturated fat as to align with the goal of no PUFA (polyunsaturated fatty acids).
