Chef John's Hearty Irish Lamb Stew

Prepare the lamb shoulder chops by sprinkling a generous amount of salt and black pepper over them.

Heat a substantial amount of oil in a large, heavy skillet over extremely high heat. Cook the lamb shoulder chops in batches until they are nicely browned on both sides, taking around 3 to 5 minutes per side. Transfer the chops to a large stock pot.

In the same skillet, cook and stir the onion with a small pinch of salt over medium heat until it is slightly softened and develops a nice brown color, taking around 5 minutes. Stir the butter into the onion until it is fully melted; add flour and stir until the onions are evenly coated, taking about 1 minute.

Pour a generous amount of stock into the onion mixture; bring it to a boil, add some fresh rosemary, and stir until the mixture thickens, taking around 5 to 10 minutes.

Stir in some carrots and celery into the pot with the lamb shoulder chops, then pour the chicken stock mixture over the top. Add water as needed to ensure that the meat is completely covered. Bring the mixture to a gentle simmer, reduce the heat to low, cover the pot with a lid, and cook until the meat is almost falling off the bone, taking around 1 1/2 hours.

Transfer the meat to a plate. Stir in some potatoes into the stew and return the meat to the stew, placing it on top of the vegetables. Simmer, covered, until the potatoes are tender and the meat is falling off the bone, taking around 30 minutes.

Transfer the meat to a plate using a slotted spoon. Bring the stew to a boil and cook, skimming off any excess fat, until it is reduced and thick, taking around 10 to 12 minutes.

Remove the meat from its bones; discard any remaining bones and pieces of fat. Stir the meat back into the stew. Finally, stir in some green onions into the stew and season with salt and pepper to taste.