Traditional Irish Stew

You will find lots of recipes for Irish stew this time of the year. This is the one I've used for more years than I care to remember. I actually think it was a really old one from Gourmet Magazine. Heaven only knows what I've changed, maybe nothing.

Remember the Irish were a very poor people for a lot of years and meat was something usually reserved for special meals. A traditional stews didn't have a lot of fancy stuff added.

Traditional Irish Stew
about 8 servings
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3 pounds boneless lamb shoulder, trimmed and cut into 1-inch pieces
1 1/2 tablespoons minced fresh parsley leaves
1 teaspoon dried thyme, crumbled
6 cups chicken broth or stock
3 pounds boiling potatoes, peeled and quartered
1 large onion, finely chopped
1 pound carrots, peeled and cut into 1/2-inch pieces
6 stalks celery, trimmed and ribs cut into 1/2-inch pieces
6 tablespoons all-purpose flour
1/4 cup vegetable oil

In a 7 to 8-quart kettle simmer lamb, parsley, thyme, and salt and pepper to taste in 4 cups broth, covered, 1 1/2-hours. To lamb mixture add potatoes, onion, carrots, celery, and remaining 2 cups broth and simmer, covered 1 hour.

In a small bowl whisk together flour and oil until smooth and stir into simmering stew until well incorporated. Simmer stew, uncovered, until thickened, 3 to 5 minutes, and season with salt and pepper.

Scotch Broth

Scotch Broth is one of my favorite soups. I can remember the first time I had it back in the middle 70's in New York at Lord and Taylor's. They had these cute little soups bars on different levels in the store.

It was the soup of the day and the chef was so kind and recommended I try it. I loved it so much he wrote down the ingredients for me. Portions I had to figure out when I got home. I don't actually measure the vegetables, just what looks right.

I make and freeze this in 1 cup portions.

Scotch Broth
4-5 servings
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1 pound lamb shanks
1/4 cup pearl barley
1 1/2 teaspoon salt
3 sprigs parsley, snipped
2 whole cloves
1 bay leaf
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
1/4 cup chopped turnip

In a 4-quart Dutch oven combine lamb shanks, barley, salt, parsley, cloves, bay leaf, and 5 cups water. Bring to a boil; reduce heat. Simmer, covered, till tender, about 1 hour. Remove shanks from soup. Remove meat from bones; discard bones. Cut meat into pieces; return to soup. Add vegetables; cook until tender, about 30 minutes. Remove bay leaf and cloves.

Roast Leg of Lamb

In the next couple of days is the time to do your grocery shopping for Easter dinner. This will be the true test of your friendship with your butcher. You really do want that lamb, pork roast, ham or whatever de-boned. Save the bones.

Some groceries and meat market will not allow their butchers to accept money for extra services, so be prepared. If I know I'm going to need extra services I always take a jar of homemade jam, jelly or preserves with me, they love it. This time it was homemade Sweet Potato Butter. I'll give you the recipe later

After 20 some years this is still my favorite Roast Leg of Lamb recipe. If you have folks coming for dinner that swear they don't like or eat lamb, just don't tell them what you're having. When everyone starts commenting on the meat and asking what cut it is, simply say, "That's really good isn't it. It's all in the marinade.", and let it go. If they want the recipe, tell them you'll e-mail it later.

Roast Leg of Lamb
Plenty for a dinner of 8
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1 (6 pound) leg of lamb
1 teaspoon salt
2 teaspoons seasoning salt
1 tablespoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon black pepper
Stuffed olives

Trim excess fat from lamb. Mix all other ingredients except olives and rub thoroughly into meat on all sides. Prepare Marinade.

Marinade:
4 tablespoons freshly squeezed lime juice
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon dried marjoram
3 or 4 dashes of Tabasco sauce

Combine all ingredients and mix well. Gouge holes about 3/4 inch deep all over the top of lamb by inserting sharp edge of paring knife and scooping out as if coring an apple. Into each hole pour a little of the Marinade and insert a stuffed olive, like a stopper. Cover meat and refrigerate overnight. Roast uncovered at 350 degrees for 3 hours, or until tender, basting with remaining Marinade and adding small amounts of hot water if needed. Remove meat; skim off fat in pan; add enough hot water to make a rich gravy.

COOK'S NOTE: Variation: Season lamb as desired with (dry seasonings) and grate over the top a whole green apple and a whole onion. Bake slowly, basting with dry sherry during cooking.

African Beef Peanut Butter Stew

National Peanut Month is almost over so I'm going to throw in a few more peanut and peanut butter recipes for your enjoyment.

In Senegal this popular stew is called Mafe, and can be made with beef, lamb, chicken or vegetables. There are many versions of this popular stew all over the continent.

Before we start just let me say, in my opinion there are only two kinds of peanut butter, homemade and Jif. Unless you own a peanut farm, so you can control the quality, I'd go with Jif.

Also, I'm assuming you will be using some of the wonderful chuck roast you cubed up when they where on sale and stuck in the freezer. Smart girl!

African Beef Peanut Butter Stew
4-6 servings
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1/2 cup of creamy peanut butter (Jif)
2 cups beef broth (chicken if using chicken or lamb)
2 tablespoons canola oil
1 cup chopped onion
3-4 cloves garlic, minced
1 cup chopped green bell peppers
1 cup chopped carrots
2 pound, beef stew meat, cut into 1 1/2-inch cubes (same amount for chicken or lamb)
Salt and pepper, or House Seasoning
1 14 1/2-ounce can diced tomatoes and the liquid
1/2 teaspoon thyme
1 bay leaf

In a medium bowl, whisk together the peanut butter and the beef broth until well blended. Set aside.

Season the meat with salt and pepper. In a large saucepan or stew pot, heat the canola oil over medium heat.

Add the onions, garlic, bell pepper, and carrots. Saute until the onions are translucent. Add the meat and continue to cook, stirring ofter, until it is browned on all sides.

Add the peanut butter and broth mixture, tomatoes and liquid, thyme, and bay leaf.

Stir well and bring to a boil. Reduce heat to low and simmer, stirring often for about 1 hour or until the meat is tender.

Taste and salt and pepper if desired. Remove the bay leaf and discard. Serve over rice. Yummy.

Braised Lamb Shanks

Lamb is my second favorite meat in the world, next to fresh seafood. If I had to choose between a Fillet Mignon and Braised Lamb Shanks, I'd take the Lamb Shanks. Lamb can be a little pricey, but like everything else it does go on sale. All your larger grocery stores will have them or your butcher shop. Don't forget, make your butcher your best friend.

How many times have I heard, "I don't like lamb" or "I don't eat lamb". My sister being a good example. Every Easter I had Leg of Lamb, every Easter she ate like there was no tomorrow. I simply didn't mention what it was. I have tried many recipes, but this is the one I always go back to. This has been adapted from the New York Times Cookbook copyright 1961.

Braised Lamb Shanks
6 servings - One meaty shank per person is plenty

6 lamb shanks
flour for dredging
Salt and freshly ground black pepper to taste (House Seasoning is better)
1/2 teaspoon oregano
1/3 cup vegetable oil
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrots
1 or 2 cloves garlic, finely chopped
1/4 teaspoon dried thyme
3/4 cup dry red wine - whatever you're having for dinner is fine
3/4 cup beef bouillon
Preheat oven to 350 degrees F.

Wipe the lamb shanks well with damp cloth. Combine flour, salt, pepper and oregano and dredge the lamb shanks with the seasoned flour. Brown in the oil and transfer to a large earthenware casserole or Dutch oven. Add the vegetables, garlic and thyme to the skillet and cook, stirring, five minutes.

Pour the vegetables over the lamb and add the liquids. Cover and bake 1 1/2 hours, or until the meat is tender. Thicken the gravy with a little flour mixed with cold water, if you like.

Serve with Good Rice and Roasted Asparagus for a fabulous meal.