- 2 pounds lamb shanks or cubed lamb stew meat, such as shoulder
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons bleached all-purpose flour
- 2 tablespoons olive oil
- 2 medium-size yellow onions, quartered
- 3 ribs celery, cut into 1/2-inch-thick slices
- 3 carrots, cut into 1/2-inch-thick slices
- 2 sprigs fresh thyme
- 4 bay leaves
- 2 tablespoons tomato paste
- 10 cups beef broth
- 10 small red potatoes (about 1 pound), peeled and halved
- 1 large turnip (about 8 ounces), peeled and cubed
- 2 parsnips (about 4 ounces total), peeled and cubed
- 1/4 cup water
Season the lamb with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper and dust with 1 tablespoon of the flour. Heat the olive oil in a large, heavy deep pot or Dutch oven over medium-high heat. Add the shanks and cook, turning to brown evenly, about 10 minutes.
Add the onions, celery, carrots, the remaining 1/2 teaspoon salt, and the remaining 1/2 teaspoon black pepper and cook for 2 minutes. Add the thyme, bay leaves, and tomato paste, stirring to mix. Cook for 2 minutes, then add the beef broth and stir to mix. Bring to a boil, reduce the heat to medium, cover, and cook until the meat is very tender, about 1 1/2 hours.
Add the potatoes, turnip, and parsnips and cook, uncovered, until the vegetables are fork-tender, about 30 minutes. Dissolve the remaining 2 tablespoons flour in the water and add to the stew, stirring to blend. Simmer for 30 minutes. Remove from the heat. Using a fork, remove the meat from the bones and discard the bones. Remove the bay leaves.
Serve the stew in deep bowls and accompany with Irish Soda Bread.