There is no better way to celebrate St Patrick's Day than with a traditional Irish Lamb Stew and some wine. Consider a Merlot or a Meritage for this dish. The recipe is from Death In The Science Classroom.
Serves 6
5 pounds lamb shoulder chops
20 baby red-skinned potatoes
6 large carrots, peeled, quartered
3 medium onions, quartered
2 medium leeks (white and pale greens parts only), split lengthwise, cut into 1/2-inch-thick slices
1/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 cups water
Trim the fat from lamb and cut the meat into 1 1/2-inch pieces.
Place fat in heavy large Dutch oven over medium-high heat. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until brown on all sides, about 5 minutes. Using slotted spoon, transfer lamb to plate.
Add vegetables, parsley, and thyme to pot; stir to coat with drippings. Return meat. Add 2 cups water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
