Irish Stew

Directions

1. 1
   Trim and reserve fat and bones from lamb.
2. 2
   Cut meat into 1 1/2-inch pieces.
3. 3
   Place fat in heavy large Dutch oven over medium-high heat.
4. 4
   Cook fat until 3 tablespoons drippings are rendered, about 5 minutes.
5. 5
   Using large spoon, remove any solid fat from pot; discard.
6. 6
   Sprinkle lamb with salt and pepper.
7. 7
   Working in batches, add lamb to pot; saute until brown on all sides, about 5 minutes per batch.
8. 8
   Using slotted spoon , transfer lamb to plate.
9. 9
   Add bones to pot; cook until brown, about 5 minutes.
10. 10
    Using tongs, transfer bones to plate.
11. 11
    Add vegetables, parsley and thyme to pot; stir to coat with drippings.
12. 12
    Return meat and bones to pot.
13. 13
    Add 2 cups water and bring to boil.
14. 14
    Reduce heat to medium-low.
15. 15
    Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
16. 16
    Discard bones.
17. 17
    Place 1 cup vegetables in processor; puree.
18. 18
    Add to stew.
19. 19
    Season with salt and pepper.
20. 20
    (Can be made 1 day ahead.
21. 21
    Cover; chill.
22. 22
    Simmer before serving.)