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Lamb and Oatmeal Stew
A hearty and rustic stew that showcases the traditional use of oats as a thickener and a nutritious element, often prepared in rural Irish households.
ð§ ææ
- 1 kg Lamb shoulder(cut into 2-inch pieces)
- 2 large Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 medium Celery stalks(chopped)
- 4 cloves Garlic cloves(minced)
- 1.5 liters Beef or lamb broth
- 150 g Rolled oats
- 3 sprigs Fresh thyme sprigs
- 1 leaf Bay leaf
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil or lamb fat
ðšâð³ äœãæ¹
- 1
Preheat oven to 160°C (320°F). Season lamb pieces generously with salt and pepper.
- 2
Heat oil or fat in a large, oven-safe pot or Dutch oven over medium-high heat. Sear lamb in batches until browned on all sides. Remove lamb and set aside.
- 3
Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for another minute until fragrant.
- 5
Return the lamb to the pot. Pour in the broth, ensuring the lamb is mostly submerged. Add thyme sprigs and bay leaf.
- 6
Bring the stew to a simmer on the stovetop, then cover the pot and transfer it to the preheated oven. Cook for 2 hours.
- 7
Remove the pot from the oven. Stir in the rolled oats. Cover and return to the oven for another 30 minutes, or until the lamb is very tender and the oats have thickened the stew.
- 8
Remove thyme sprigs and bay leaf. Season with salt and pepper to taste before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, brown the lamb well.
- âOats absorb liquid, so adjust broth if needed for desired consistency.
- âThis stew benefits from resting for a few minutes before serving.
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- Add root vegetables like parsnips or turnips along with carrots.
- A splash of Irish stout can add depth to the broth.