Irish Stew

Serves  4

2 lbs Lamb, shoulder or leg

4 cups Onions, chopped

2 Leeks, washed and sliced

1 1/2 cups Celery, chopped

1 Tbsp. Garlic, minced

2 lbs of Potatoes

1 Tbsp. Thyme, chopped

1 Tbsp. Parsley, chopped

2 tsp. Rosemary, chopped

Salt and Pepper to taste

2 cups Water or Lamb Stock

Oil as needed

Trim and reserve fat and bones from lamb. Cut meat into 1 1/2-inch pieces. Place fat in heavy large Dutch oven over medium-high heat. Cook fat until drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Adding oil if necessary. Using slotted spoon , transfer lamb to plate. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate. Add vegetables, parsley and thyme to pot; stir to coat with drippings. Return meat and bones to pot. 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. Discard bones. 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.)

To garnish: chopped fresh parsley and julienne of carrots