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Irish Stew
5 Portions
Recipe adapted from The Professional Chef © The Culinary Institute of America

Ingredients	Amounts
Boneless Lamb Shoulder	2 lb
Salt	as needed
White Pepper	as needed
Pearl Onions	1/2 lb
Potato, large dice	1/2 lb
Celery, large dice	4 oz.
Carrot, large dice	4 oz.
Parsnip, large dice	4 oz.
Turnip, large dice	4 oz.
Parsley, chopped	as needed for garnish
Bouquet Garni: 4 -5 parsley stems, 2 sprigs thyme, 1 bay leaf, wrapped in leek leaves. (A bouquet garni is a small bundle of herbs tied with string. It is used to flavor stockes, braises, and other preparations.)

Method
1. Trim the lamb and cut into 2-in cubes. Season them with salt and pepper. 2. Heat the stock to a simmer and season as needed. Place the lamb in a second pot and pour the heated stock over it. Return to a simmer, stirring from time to time and skimming as necessary to remove impurities. Simmer for 1 hour and add the bouquet garni and vegetables. Continue to simmer until the lamb is tender to the bite and the vegetables are fully cooked, 30 to 45 minutes more. 3. Serve the stew in heated bowls (optional) and garnish with parsley.