Slow Cooker Irish Stew
Marcia and Shane came for dinner on Saturday night and even bought the dinner.
A huge lamb leg roast that would have cost me around $80 if I tried to buy it.
The upshot of this is that I now have 3/4 of the roast left in my fridge! Thats cool, the following recipe is perfect for freezing and heating up for lunches and those late nights home.
- 4 lamb knuckles (or the 2 lamb bones from the roast)
- 1 large onion, chopped
- 1 leek, thinly sliced
- 3 carrots, peeled and chopped into chunks
- 2 stalks celery, chopped
- 1 swede, peeled and chopped
- 2 parsnips, peeled and chopped
- 4 medium potatoes, peeled and chopped
- 4 cloves garlic, crushed
- 2 tablespoons plain flour
- 1 1/2 cups beef stock
- several large sprigs fresh rosemary
- 1/2 teaspoon salt
- good grinding black pepper
- fresh parsley, chopped, to garnish
Place the vegetables into a plastic bag with the flour, give it a good shake around then arrange half the prepared vegetables in the bottom of the slow cooker, add the knuckles and pile on the remainder of the vegetables, sprinkling in the garlic as you go.
Add the salt, pepper, rosemary and stock and cook on high for 6-7 hours or on low for 8-9 hours. When cooked, discard the bones, then allow the liquid to settle and skim the fat off the top with a long-handled spoon.
Sprinkle with chopped parsley and serve piping hot with green vegetables, or enjoy as is.