Irish Stew
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
lamb shank -- cut into 1 1/2 inch pieces |
|
1 |
tablespoon |
olive oil |
|
1/2 |
teaspoon |
salt |
|
1/4 |
teaspoon |
black pepper |
|
1 |
large |
onion -- sliced |
|
2 |
large |
carrots -- sliced |
|
3 |
large |
Yukon Gold potatoes -- cubed |
|
1 |
cup |
leeks -- chopped |
|
1 |
teaspoon |
dried thyme |
|
2 |
cups |
low sodium beef broth |
| Heat oil over medium high in Dutch oven. Add meat and brown on all sides. Add onions and carrots. Cook for a couple of minutes. Add salt, pepper, thyme, and beef broth. Bring to a boil. Reduce heat to low and cover and simmer for an hour. Check meat if not tender simmer until tender. Add potatoes and simmer for 15 to 20 minutes. Add leeks. Simmer uncovered until potatoes are tender. Makes 6 servings. |
| Per Serving: 342 Calories; 19g Fat (49.9% calories from fat); 28g Protein; 14g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 275mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat. |