Lamb Stew (Granny's)

In my family, Irish stew is the culinary equivalent of a warm hug. This signature stew is reminiscent of what my Granny used to make. Her stew had a deep meaty flavour, glistening gravy-like broth, and tender chunks of lamb, carrots, and potatoes. Like many grandmothers, she never wrote the recipe down, because there wasn't one. She made do with what she had and what was available - a lesson I took to heart. The recipe specifics have changed a bit over the years depending on who is helming the kitchen, but that's what makes Irish stew so great: It's a frugal, simple dish that's open to interpretation. The is the original recipe:

1-2 Tbsp. extra-virgin olive oil
1½ lbs lamb chops with bone
1 Tbsp. fine sea salt
½ Tbsp. black pepper, freshly ground
1 stalk celery
1 lb carrots, divided
2 onions, divided
8 oz russet potatoes
4 cups chicken stock
½ leek
1 bunch fresh parsley
1 lb Yukon gold potatoes

Remove the lamb from the refrigerator and let sit on counter for about 30 minutes.

Grate or finely chop the celery stalk, 1 onion and 8 oz of the carrots. Use the smaller carrots for this and the larger diameter ones for the larger chunks that go into the stew after the first cook. You can also prep the other vegetables at this time, but I leave the peeling and chopping of the potatoes until just before adding them so they don't start to brown. You want the starch in the potatoes, so don't soak them in water.

Mix the salt and pepper in a small bowl. This spice blend will be used several times throughout the recipe.

Turn the sear/sauté on high and add 1-2 Tbsp. of olive oil. Sprinkle the salt and pepper over both sides of the lamb, you will use about ⅓ of the spice blend. When the oil is hot, sear the lamb on one side for 3-5 minutes or until nicely brown. Flip and sear the other side for 2-3 minutes. Once the lamb is flipped, add in the finely chopped or grated celery, 1 onion, 8 oz carrots. Peel and grate or finely dice the Russet potatoes. Season with about 1 tsp. of the salt and pepper mix. Give everything a good stir. I like to let the vegetables brown just slightly. Add in about 1 cup of parsley. I keep the top leaves for garnish and use stems and leaves for this part.

Deglaze the pot with 4 cups of broth or water, making sure to scrape the bottom to release anything that may be stuck on the bottom. Put the pressure lid on and turn the valve to seal. Pressure cook on high for 15 minutes and when the time is up immediately release the pressure.

Stir the pot to let it cool down a bit to avoid drying out the lamb. Remove the lamb chops and set them on a plate.

Strain the vegetables from the broth. You should have about 4 cups of broth. Add 3 back into the pot and reserve 1 cup along with the finely chopped vegetables for later.

Add in the lamb (I leave it on the bone), carrots cut into large chunks about 1½" pieces, onion and Yukon gold potatoes also cut into large chunks about 1½" pieces. Slice the green end and the white end of the leek into ¼" slices. I use about 1-1½ cups total. Add the leeks to the pot. Season with remaining salt and pepper. Put the pressure lid on and turn the valve to seal. Pressure cook for 3 minutes with an immediate release.

While the stew is pressure cooking, purée the 1 cup of stock with the finely chopped vegetables using a blender or an immersion blender until smooth.

Remove the lamb chops and set on a cutting board. Check the vegetables in the stew and make sure they are done to your liking. If you want them softer, turn on sear/sauté for a few minutes.

Pour the puréed vegetables back into the pot, remove the lamb from the bone and add the meat back into the pot. Stir to combine. Add about ½ cup of parsley leaves to the stew or add a few to each bowl.

Makes 6-8 servings.

Make Ahead: The stew is better the next day, so it can be made ahead, cooled, and refrigerated. Rewarm over medium heat.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.