Irish Stew with Carrots and Turnips

Name: Irish Stew with Carrots and Turnips
Yield: Serves 6
Cuisine: Irish
Ingredients: 4 1/2 pounds, lamb shoulder chops, each 1 to 1 1/2 inches thick (see illustrations below and note in instructions); 3 tablespoons, vegetable oil; 3 medium-large, onion, chopped coarse (about 5 cups); 4 tablespoons, unbleached all-purpose flour; 3 cups, water; 1 teaspoon, dried thyme; 1/2 pound, carrots, peeled and sliced 1/4 inch thick; 1/2 pound, turnips, peeled and cut into 1-inch cubes; 1/4 cup, minced fresh parsley leaves

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Appears in America's Test Kitchen TV

This humble stew may have sustained generations, but the flavor got lost along the way. Basic need not be bland.

SERVES6

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WHY THIS RECIPE WORKS

For a lamb stew recipe with real flavor, finding the right cut of meat was half the battle. We found that slicing the meat off the bone from a lamb shoulder chop, browning it, and adding the bones and meat to the stewing liquid gave us a gr...

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