IRISH STEW

3 pounds boneless shoulder of lamb
Salt and black pepper to taste
7 cups boiling water
3 tablespoons vegetable shortening
4 medium carrots, peeled and cut into 1/4-inch pieces
2 white turnips, peeled and cut into 1/4-inch pieces
2 medium yellow onions, peeled and cut into 1/4-inch slices
2 bay leaves, torn in half
Prepared horseradish (optional, for serving)

Cut meat into 1 1/2-inch cubes. Spread meat on piece of wax paper. Sprinkle liberally with salt and pepper. Set aside.

In heavy pot or Dutch oven, melt shortening over medium-high heat. Add meat cubes. Brown well on all sides.

Add boiling water. Stir. Reduce heat to medium-low. Add carrots, turnips, onions and bay leaves. Stir. Cover and cook for 1 hour or until meat is thoroughly cooked and vegetables are tender. Remove bay leaves. Taste; add salt if necessary.

Serve hot with horseradish on the side.

Makes 4 servings
Source: Lost Recipes by Marion Cunningham