IRISH STEW (LAMB STEW)

Name: IRISH STEW (LAMB STEW)
Ingredients: 3 tablespoons olive oil; 3 ½ – 4 pounds lamb shanks (or 1 leftover leg of lamb with meat still on the bone*); 1 ½ teaspoons salt, divided; 1 ½ teaspoons black pepper, divided; ¼ cup + 2 tablespoons flour, divided; 2 large onions, chopped; 6 cloves garlic, chopped; 12-ounces mushrooms, sliced into ½” slices; 12-15 fresh thyme sprigs, tied in a bundle with kitchen string; 3 tablespoons fresh rosemary leaves, stemmed and chopped; 2 cups red wine; 8 cups beef stock; 2 ½ cups water, divided; ¼ cup raw barley; 2 ½-pounds Yukon gold potatoes, cut into 2-3” pieces; 5 cups carrots, cut into 2-3” pieces; 2 tablespoons fresh parsley, chopped

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Instructions: Heat the olive oil in a large Dutch oven or soup pot (8-10 quart) over medium high heat. Season the lamb shanks all over with the 1 teaspoon

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Ingredients

3 tablespoons olive oil
3 ½ – 4 pounds lamb shanks (or 1 leftover leg of lamb with meat still on the bone*)
1 ½ teaspoons salt, divided
1 ½ teaspoons black pepper, divided
¼ cup + 2 tablespoons flour, divided
2 large onions, chopped
6 cloves garlic, chopped
12-ounces mushrooms, sliced into ½” slices
12-15 fresh thyme sprigs, tied in a bundle with kitchen string
3 tablespoons fresh rosemary leaves, stemmed and chopped
2 cups red wine
8 cups beef stock
2 ½ cups water, divided
¼ cup raw barley
2 ½-pounds Yukon gold potatoes, cut into 2-3” pieces
5 cups carrots, cut into 2-3” pieces
2 tablespoons fresh parsley, chopped