Irish Stew

(1 vote)
2 1/2 lb. TJ's butterflied leg of lamb
Sea Salt and fresh ground pepper
3 T. TJ's Kalamata Olive oil
2 large onions coarsely chopped
1 T. cloves garlic minced
4 T. unbleached flour
1 3/4 C. water
1/2 C. Charles Shaw Chardonnay
1 T. fresh rosemary leaves, minced
1 14.5 oz. can diced TJ's tomatoes
1 lb. Yukon Gold potatoes cut into 1" cubes
1/2 lb. carrots sliced 1/2" thick (or baby carrots sliced lengthwise)
1/4 C. minced fresh parsley

Season lamb cubes generously with salt and pepper.
Heat 1 T. oil in large pan over medium high until simmering/2 mins. Add half of meat to pan so cubes are close together but not touching. Cook without moving til well browned, flip over with tongs and cook about 5 minutes without moving. Transfer to crockpot and repeat with remaining lamb, adding 1 T. oil to pan. Transfer to crockpot.

Reduce heat to medium and add remaining 1 T. oil to pan, swirling to coat. Add onions and 1/4 t. salt, stirring frequently, scraping browned bits to loosen, til onions brown, 8 minutes. Add garlic and stir for about 30 seconds. Add flour and stir til onions are evenly coated, 1-2 minutes.

Stir in half of water, scraping to loosen browned bits. Add remaining water and wine, stirring constantly til flour dissolves. Add thyme and 1 t. salt, bring to simmer and add to crockpot. Cook on low for 4-5 hours. Layer potatoes, carrots, rosemary on top of stew in crockpot and cook another hour til tender.

If serving immediately, stir vegetables down into liquid and wait 5 minutes for fat to rise to top. Scoop off excess fat. Stir in parsley and season as needed with salt and pepper.

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