Ingredients

Cooking Directions

Season the lamb with 1/2 tsp. of the salt and 1/4 tsp. of the black pepper and dust with 1 tbsp. of the flour. Heat the olive oil in a large, heavy deep pot of 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 tsp. black pepper and cook for two minutes. Add the thyme, bay leaves, and tomato paste, stirring to mix. Cook for two 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 two-tbsp. 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.

Recipe copyright ©1999 by Emeril Lagasse