Irish Stew

• 5 pounds lamb shoulder chops
• 20 baby red-skinned potatoes
• 6 large carrots, peeled, quartered
• 3 medium onions, quartered
• 2 medium leeks (white and pale greens parts only), split lengthwise, cut into 1/2-inch-thick slices
• 1/3 cup chopped fresh parsley
• 1 1/2 tablespoons chopped fresh thyme
• 2 cups water

1. Trim and reserve fat and bones from lamb.
2. Cut meat into 1 1/2-inch pieces.
3. Place fat in heavy large Dutch oven over medium-high heat.
4. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes.
5. Using large spoon, remove any solid fat from pot; discard.
6. Sprinkle lamb with salt and pepper.
7. Working in batches, add lamb to pot; saute until brown on all sides, about 5 minutes per batch.
8. Using slotted spoon , transfer lamb to plate.
9. Add bones to pot; cook until brown, about 5 minutes.
10. Using tongs, transfer bones to plate.
11. Add vegetables, parsley and thyme to pot; stir to coat with drippings.
12. Return meat and bones to pot.
13. Add 2 cups water and bring to boil.
14. Reduce heat to medium-low.
15. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
16. Discard bones.
17. Place 1 cup vegetables in processor; puree.
18. Add to stew.
19. Season with salt and pepper.
20. (Can be made 1 day ahead.
21. Cover; chill.
22. Simmer before serving.)

lamb shoulder chops, potatoes, carrots, onions, leeks, parsley, thyme, water

Taken from www.epicurious.com/recipes/food/views/irish-stew-1938 (may not work)