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Irish Stew

  • Author: Foodland Ontario
  • Prep Time: 30 Minutes
  • Cook Time: 3 Hours
  • Total Time: 3 hours 30 minutes
  • Yield: 8 Servings 1x
  • Category: Stew
  • Method: Stovetop


Ontario Lamb shanks are easy to use and delicious; if unavailable, use thick shoulder chops. It’s better if made a day or two ahead.



8 Ontario Lamb Shanks

Salt and pepper

1/2 cup (125 mL) all-purpose flour

2 tbsp (25 mL) olive oil

4 cloves garlic, minced

1 tsp (5 mL) each dried thyme and rosemary

2 bottles (341 mL each) Ontario stout-based beer

3 cups (750 mL) beef broth

1/4 cup (50 mL) butter

3 tbsp (45 mL) packed brown sugar

3 Ontario Onions, cut into wedges

3 each Ontario Carrots and Parsnips, cut into 1-inch (2.5 cm) pieces

Half Ontario Rutabaga, cut into 1-inch (2.5 cm) wedges

1/4 cup (50 mL) chopped fresh Ontario Parsley


Season lamb with salt and pepper; coat with flour. In large ovenproof casserole, heat half of the oil over medium-high heat. In batches, brown lamb, adding more oil as needed. Remove to a plate.


Stir in any remaining flour, garlic, thyme and rosemary; stir over medium heat for 1 minute. Remove from heat and gradually stir in beer; bring to boil, scraping up brown bits. Boil for 5 minutes, stirring often. Stir in 2 cups (500 mL) of broth. Return lamb to pan; bring to boil. Cover and bake in 350°F (180°C) oven for 1-½ hours.


Meanwhile in skillet, melt butter and sugar over medium heat; stir in vegetables; season with salt and pepper. Add remaining broth and bring to boil. Add to lamb, cover and bake in 350°F (180°C) oven another 1-¼ hours or until lamb and vegetables are tender. Sprinkle with parsley to serve.


  • Serving Size: 8
  • Calories: 436
  • Fat: 20 grams
  • Carbohydrates: 33grams
  • Protein: 26 grams

Keywords: Stew