Monday, March 16, 2009

Irish Stew

 
A hearty stew made with lamb shanks and vegetables, perfect for St. Patrick's Day.

Irish Stew


So just in case you've missed it, I have been cooking up a storm over the weekend for our St. Paddy day series. We first made Irish Soda Bread and then some Creamy Potato Soup and our next dish in the St. Patrick's Day meal line-up is an Irish Stew. Coming up is Corned Beef & Cabbage Hash too!  Click the recipe links to check them all out.

I have no idea of the authenticity of this stew, or any other so-called Irish Stew, since it appears that even the Irish may dispute what exactly is authentic and what is not. It does appear that lamb, onion and potatoes are the 3 main ingredients for an authentic Irish Stew, and here we clearly meet that. Anything else is lagniappe in my opinion!

To prepare this stew, I just went to my friendly neighborhood Rouses Market and asked the butcher for some lamb shanks. He grabbed a leg of lamb and went and sliced off the shank and cut it into chunks for me. Now I love Walmart, don't get me wrong, but ya ain't gettin' no real butcher at Walmart. At least not around here that I'm aware of, though I do admit - I have no idea if those folks running around the meat department in white coats at Wally World are actual butchers or not, but I'm pretty sure that all of the meat at my local Walmart comes in prepackaged just like you find it in the meat case.

I don't generally buy meat at Walmart. Or seafood since most of it is foreign - I mean I can't even get American packaged crawfish at Walmart even down here, where we have an abundance of fresh crawfish! Buy Wild American seafood folks, demand it in fact... but that's another post for another day.

Anyway, having a butcher at my beck and call, that's just one thing that I love about Rouse's Markets - they actually do the cutting and packaging right there. So, you know it is FRESH. Well, that and the fact that not only do they carry some great specialty meats, freshly created and packaged right there in-house, but they also carry all the Louisiana products that are near and dear to my heart, like my Slap Ya Mama Cajun seasoning! So if you're local to south Mississippi, please consider shopping at Rouses and if you're not, support your local grocers wherever you are!

Back to the stew.

The lamb shanks are so tender and delicious in this stew, but if you have some objection to using or difficulty with finding lamb, you could certainly substitute pork or a good stewing beef. I highly recommend the lamb shanks - and hey, it we are celebrating St. Patrick's Day, right? Well, this little ole Irish lass is!

As with most stews, this should only improve in flavor and thicken over time - so it's probably ideal if you can make it a day ahead. The bowl pictured was shot right out of the pot. Either way, I think you'll really enjoy the flavor of this wonderful stew and hope that you consider making it. Here's how.

Unable to view the printable below on your device? Tap/click here.






Posted by on March 16, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed