Thyme and Vegetable Lamb Stew

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Prep time: 22 min

Cook time: 75 min

Other time: 0 min

Serves: 4

Irish stews are known for their mouth-watering, tender meat and vegetables — and this stew is a fine exa

Ingredients   1 pound(s) uncooked lean and trimmed lamb leg(s), cut into 1-inch pieces    4 cup(s) fat free chicken broth, reduced-sodium      2 1/2 medium uncooked leek(s), or 2 large, white and pale green parts only, sliced      2 rib(s) (medium) uncooked celery, thinly sliced      2 medium uncooked carrot(s), thinly sliced    2 tsp dried thyme    1 tsp table salt    1/2 tsp black pepper, freshly ground      1 medium uncooked potato(es), baking-variety, peeled    Instructions Bring a large saucepan of water to a boil over high heat. Add lamb and cook 10 minutes; drain and set lamb aside. Pour broth in same saucepan; bring to a boil over high heat. Add leeks, celery and carrots; reduce heat and simmer, covered, 10 minutes. Return lamb to saucepan; add thyme, salt and pepper. Simmer, covered, until lamb is very tender, about 45 minutes. Grate potato into stew, using small holes of a box grater. Stir well and reduce heat to lowest possible simmer. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Yields about 1 3/4 cup per serving. Notes Substitute two parsnips or one medium peeled turnip for the carrots, if desired.