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Oven-Braised Lamb Stew Served with Buttery Colcannon
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Course Main Course
Cuisine Irish
Servings 4 people

Equipment

  • Dutch oven
  • large pot
  • skillet
  • potato masher

Ingredients
  

  • 2 pounds lamb shoulder, cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 pounds potatoes, peeled and quartered
  • 1 small head green cabbage, shredded
  • 4 tablespoons butter
  • 1/2 cup milk

Instructions
 

  • Preheat the oven to 325 degrees F. Heat the olive oil in a Dutch oven over medium heat and brown the lamb chunks on all sides. Remove the lamb and set it aside.
  • Add the onion, carrots, and garlic to the same pot. Cook for 5 minutes until the onion softens.
  • Stir in the tomato paste, thyme, bay leaves, salt, and pepper. Return the lamb to the pot and pour in the beef broth. Bring the mixture to a simmer.
  • Cover the Dutch oven and transfer it to the oven. Braise for 2 hours until the lamb is fork-tender.
  • While the stew braises, place the potatoes in a large pot and cover with water. Boil until soft, about 20 minutes. Drain the potatoes.
  • In a skillet, melt 2 tablespoons of the butter over medium heat. Add the shredded cabbage and cook until wilted, about 8 minutes.
  • Mash the drained potatoes with the remaining 2 tablespoons of butter and the milk. Stir in the cooked cabbage and season with salt and pepper.
  • Remove the stew from the oven and discard the bay leaves. Serve the stew alongside the colcannon.

Notes

Braise the stew in a heavy Dutch oven so the liquid reduces just enough without drying out. Mash the potatoes while they are still hot to keep the colcannon smooth, and fold in the cabbage right before serving to hold its texture.
Course: Main Course
Cuisine: Irish
Equipment: Dutch oven, large pot, skillet, potato masher