MadMan Dan’s Emerald Isle Stew

Just in time for Christmas New Year’s! You wanna make some yourself? Here’s the recipe:

MadMan Dan’s Emerald Isle Stew

  • 6 potatoes
  • 5 carrots
  • 5 sticks of celery
  • 6 leeks
  • 1-3 lb lamb shank / leg of lamb
  • salt
  • pepper
  • thyme, (chopped fresh thyme is best, but dried is doable)
  • chicken broth
  • fresh parsley

Hardware required:

  • good, sturdy knife
  • cutting board
  • tablespoon
  • cast iron skillet
  • large pot
  • aluminum foil

This recipe is based on a year of research culminating in the best batch I ever made back in October of this year.

  1. Cut up the potatoes, carrots, and celery into small bit-size pieces.
  2. Cut the whites of the leeks in half lengthwise, and then slice into small pieces
  3. Put all the vegetables into a pitcher. Sprinkle in 1 tablespoon of thyme and a teaspoon each of salt and pepper
  4. Pour in chicken broth until it covers all the vegetables. Put a lid on it and stick it in the fridge for 1-4 days (this step is optional, but it was contributory to my best batch of stew ever).
  5. 1-4 days later, cut your lamb shank into bit-size pieces. Set the pieces on the cutting board on the counter and sprinkle with a teaspoon of salt and two teaspoons of dried thyme. Let it sit for a half an hour.
  6. Set aside a sheet of aluminum foil on the counter large enough to contain the cut lamb.
  7. Heat up your cast iron skillet crazy hot and put just a wee bit of oil in the bottom.
  8. Brown your lamb in the skillet. After it is browned, wrap it in the foil from step 6 for 10 minutes, then dump them in the stew.
  9. Bring the stew to a boil for 5 minutes, then turn down the heat and simmer for 60-90 minutes.
  10. Chop your fresh parsley and sprinkle on the top of the stew when it’s time to serve.

Like most good food, it tastes better if you stick it in the fridge overnight after cooking.

Enjoy!

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