Irish stew from The Complete Irish Pub Cookbook: The Best of Traditional and Contemporary Irish Cooking

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bessp on March 27, 2026

    This was very simple to make, but pure comfort in a bowl. The broth thickened nicely and had a lovely clean flavor. I did it in the InstantPot because I am not a good planner, and I used lamb shanks because I already had some in the freezer. The meat was tender after 48 minutes at pressure plus a 15 minute rest before I vented it. I put the potatoes in at the end and boiled until done so they wouldn't turn to goo. One batch served two medium hungry people by itself.

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