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Irish Lamb Stew with Root Vegetables

Name: Irish Lamb Stew with Root Vegetables
Prep time: 2 h 24 min
Total time: 2 h 24 min
Cuisine: Irish
Ingredients: lamb shoulder roast — 907 g; salt — 5 g; black pepper — 3 g; all-purpose flour — 15 g; vegetable oil — 27 g; yellow onions — 220 g; garlic — 9 g; tomato paste — 30 g; low-sodium beef broth — 946 g; worcestershire sauce — 15 g; bay — 2 g; yellow new potatoes — 680 g; carrots — 180 g; celery — 80 g; thyme — 4 g; parsley — 7 g

Irish Lamb Stew with Root Vegetables reads umami 8.7, richness 8.2 and allium 4.0 on Palate's 0–10 flavor X-ray — a Irish main, about 2 hr 24 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 9.4 / 10
Sweet & Fruity — 3.8 / 10
Sour & Bright — 2.5 / 10
Bitter & Earthy — 3.2 / 10
Rich & Fat — 8.3 / 10
Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 8.7 · Richness 8.2 · Allium 4.0 · Salinity 3.9 · Sweetness 3.4 · Earthy 3.0 · Funk & Ferment 2.9 · Herbaceous 2.5 · Sourness 2.3 · Bitterness 1.4 · Warm Spice 1.3 · Fruity 1.3 · Floral 0.8 · Heat 0.8 · Citrus 0.7 · Nutty 0.5

What's in it (16)

lamb shoulder roast — 907 g
salt — 5 g
black pepper — 3 g
all-purpose flour — 15 g
vegetable oil — 27 g
yellow onions — 220 g
garlic — 9 g
tomato paste — 30 g
low-sodium beef broth — 946 g
worcestershire sauce — 15 g
bay — 2 g
yellow new potatoes — 680 g
carrots — 180 g
celery — 80 g
thyme — 4 g
parsley — 7 g

Time & effort: about 2 hr 24 min · effort: involved

Nutrition (per 100 g, engine-estimated): 112.2 kcal, 7.6 g protein, 6.6 g fat, 5.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

Season the lamb cubes all over with the salt and pepper, then toss with the flour until lightly and evenly coated.
Heat the oil in a large Dutch oven over high heat. Sear the lamb in batches (don't crowd the pot) until deeply browned on all sides, 6-7 minutes per batch, and transfer to a plate.
Reduce the heat to medium. Add the onions to the same pot and saute, scraping up the browned bits from the bottom, until softened and beginning to turn golden, 6-8 minutes.
Add the garlic and tomato paste; cook, stirring constantly, until the paste darkens to a brick red and smells toasty, about 2 minutes.
Pour in the beef broth and Worcestershire sauce, scraping the pot bottom to deglaze. Return the lamb and any collected juices to the pot, and add the bay leaves; bring to a simmer.
Cover and braise in a 325 F oven (or on the stovetop at a bare simmer) until the lamb is fork-tender but not falling apart, about 1 hour 15 minutes.
Stir in the potatoes, carrots, and celery. Cover and continue braising until the vegetables are tender and the lamb is fully tender, 35-40 minutes more.
Uncover and simmer, stirring occasionally, until the broth reduces to a hearty, clinging gravy, 10-15 minutes.
Discard the bay leaves. Stir in the thyme and season to taste with additional salt and pepper.
Ladle into bowls and finish with the chopped parsley.

Dishes with a similar flavor shape

Shepherd's Pie — British
Chunky Beef and Vegetable Soup — Eastern European
Skillet Salisbury Steak with Mushroom Gravy — American
Ali Nazik Kebabı (Smoked Aubergine under Lamb) — Turkish
Beef Stroganoff with Egg Noodles — American

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.