Chef John's Irish Stew

Chef John's Irish Stew

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Chef John 23860

"Pay attention to the cut of lamb used in this recipe. I used lamb shoulder chops, which are a fantastic value, when you consider flavor, useable meat, and price. They will probably be the cheapest lamb at the store, have more flavor and richness than leg meat, and are cheaper than shanks and loins. It takes a while for the meat to braise and fall off the bone, but it's a wait rewarded with tender, succulent chucks of lamb."
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2 h 45 m servings 508 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 28.6g
  • 9%
  • Protein:
  • 32.1 g
  • 64%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Season lamb shoulder chops with salt and black pepper.
  2. Heat oil in a large heavy skillet over high heat. Working in batches, cook lamb shoulder chops until browned on both sides, 3 to 5 minutes per side. Transfer chops to a stock pot.
  3. Cook and stir onion with a pinch of salt in the same skillet over medium heat until slightly softened and edges are browning, about 5 minutes. Stir butter into onion until melted; add flour and stir until onions are coated, about 1 minute.
  4. Pour stock into onion mixture; bring to a boil, add rosemary, and stir until mixture thickens, 5 to 10 minutes.
  5. Stir carrots and celery into pot with lamb shoulder chops and pour chicken stock mixture over the top. Add water as needed to cover meat completely. Bring mixture to a simmer, reduce heat to low, cover the pot with a lid, and cook until meat is almost falling off the bone, about 1 1/2 hours.
  6. Transfer meat to a plate. Stir potatoes into stew and return meat to stew, placing on top of vegetables. Simmer, covered, until potatoes are tender and meat is falling off the bone, about 30 minutes.
  7. Transfer meat to a plate using a slotted spoon. Bring stew to a boil and cook, skimming off fat, until stew is reduced and thick, 10 to 12 minutes.
  8. Remove meat from bones; discard bones and any pieces of fat. Stir meat back into stew. Stir green onions into stew and season with salt and pepper to taste.


  • Cook's Note:
  • You can substitute 1 bottle dark beer plus 1 1/2 cups chicken stock for the chicken stock.


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This was the first time I made Chef John's Irish Stew. I followed the recipe exactly. I thought it was really good, but wanted a friend of mine, who is a very good cook to have some and tell me ...

Another hit for a Chef John recipe! I LOVE lamb. I also buy the shoulder chops often because of their price. I do, however, buy leg, breast, racks (OMG yummm) and ground. It is probably my f...

Been following Chef John/foodwishes(dot)com for YEARS, this stew is a staple in my home, we have it once a week in the cooler months. I'm making it for a date tonight, it's THAT GOOD and impossi...

Made this with pork stew meat. (Lamb wasn't available at the time). I made it in a crockpot, cooking it for about 6 hours. It turned out fantastic!

Absolutely delicious.. Couldn't have been happier with the way it turned out. I all-way like to made the recipe once as written, the way the chef did it. But I love it wend someone do the recipe...

This was incredible! Made better by using local Ontario lamb.

I did not use Celery and chicken broth, I also leave the bone on as I like chewing bones.

Well, as it were Saint Paddy's day today, I thought I'd give this recipe a wee bit of a go. Honestly, I'd rate it 5 stars for the smell it gives off in the house alone. My husband kept saying "...

I used sweet potatoes instead of Dutch yellow. Best lamb stew EVER!!!

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