Irish Lamb Stew with Red Wine

A satisfying meal your family will enjoy: It does not require browning the onions, which reduces the calorie count. A variety of meats may be used, including lamb shoulder, lamb shank or the leaner lamb loin. New Zealand lamb is a good choice for texture and taste.

Details

Prep Time: 15-20 minutes
Cooking Time: 30 minutes
Kcal per portion: 510
Serves: 2

Ingredients

• 400 grams of lamb shank or loin (14.0 oz)
• 2 tbsps. all-purpose flour
• 2 tbsps. garlic, minced
• 1⁄2 cup of onions
• 2 cups of vegetable broth
• 1⁄2 cup of water
• 1 cup of carrots
• 1 cup of potatoes
• 1⁄4 cup of tomato paste
• 1⁄2 cup of red wine
• 1 tsp. thyme
• 1 tsp. rosemary sprig
• 1 bay leaf
• 1⁄2 cup celery ribs, chopped
• 1 tsp. ground black pepper
• 1 tsp. of sea salt

Preparation

1. Cut the lamb shank or sirloin to 2-inch cubes. They should be slightly larger than bite-sized pieces because they will shrink during the cooking process.
2. Peel and mince the garlic. Peel and roughly chop the onions. Peel and slice the carrots into two and cut each slice into large 2-inch chunks. Peel and dice the potatoes into large 2-inch cubes. Chop the celery ribs.
3. Heat olive oil in the Instant Pot.
4. Season the lamb pieces with salt and pepper and dust with flour.
5. Sear the lamb pieces until brown on all sides.
6. Add the onions and garlic. Sauté until aromatic.
7. Add the tomato paste and roast for about a minute.
8. Deglaze the pot with red wine. Let the red wine reduce.
9. Add stock, carrots, potatoes, celery, thyme, rosemary, and bay leaf.
10. Lock the lid and cook on high pressure for 25-30 minutes. 11. Release pressure naturally. 12. Season with salt and pepper.

Cooking Tips

Dutch oven:: combine the root vegetables, celery, lamb, tomato paste, red wine, vegetable broth, and the remaining aromatics. Cover and bake for two hours in a preheated oven. Rather than vegetable broth, you may use chicken broth, lamb broth or beef broth. Simply ensure you use the low-sodium or homemade version.