inthekitchen
Chef/Owner Gerard Fletcher
Shannon's Irish Pub and Eatery
Chef Gerard’s immersion in pub fare began 13 years ago when
he bought Shannon’s, a downtown hot spot upholding Gaelic
tradition. For that quintessential pub experience, nothing beats
the comfort of Gerard’s authentic Irish dishes served with a pint.
Keep it classic when making these recipes at home—it’s worth
seeking out mutton for the traditional stew and ground lamb for
the shepherd’s pie, rather than the beef that oft subs in.
Irish Stew
Chef Gerard pairs this hearty stew
with classic soda bread from local
stalwart, Gunn's Bakery.
INGREDIENTS
1 lb leg of mutton, or spring
lamb leg or loin, cubed
1 large white onion, diced large
2 medium carrots, diced large
2 large potatos peeled, cooked
and diced large
2 Tbsp cooking oil
1 cup braising liquid (dry wine
and/or stock)
flour, to thicken
METHOD
1. In a medium saucepan,
heat oil and brown meat on
all sides.
2. Pour liquid over meat and
cover with lid, simmering until
tender.
3. Drain meat. In a pot, pour in
braising stock, and cook until
reduced by half, thickening
slightly with flour to make gravy.
4. In a medium sized pot, sauté
onion and carrots, then add
potato, braised lamb and gravy.
5. Heat until bubbling and
simmer until liquid has reduced
by a quarter.
6. Serve with a slice of soda
bread.
Yield 4 servings
14
ciao! / jun/jul / two thousand nineteen