ms. tonya wrote:

>Getting menu in order for St. Patrick's Day I plan on making a homemade
>irish stew - using mutton- following directions in cookbook bought over
>from Ireland with my friend's grandfather.
>
>Recipe calls for homemade lamb broth which I have never made and don't
>want to spend money buying a premade base that will go to waste using
>once.
>
>Been on Google but not really finding what I need.
>Would any one in group like to share their favorite recipe for this and
>also I plan on freezing any extra broth & wondering how long is the
>freezer life of broths & stocks.
>
>Thank You
>
>
>
Broth, in Irish Stew? Doesn't sound like a traditional recipe to me,
usually they just involve water and not too much of that. I mean, by the
time you've finished the liquid is in effect a lamb broth. Of course
recipes vary - I've got one which suggests adding a tablespoon of
tomato sauce to the water. This may well be an improvement, but it
wouldn't be exactly traditional!

If by broth they mean stock, I suppose you just make stock on general
principles, using lamb. I make what my family (being Scottish) refer to
as scotch broth soup. You use either lamb neck bones or lamb shanks.
Don't brown the meat first. The usual veggies are carrots, white
turnips, onions and leeks. And for the real thing you must include pearl
barley. Simmer the lot for about two hours. Remove the meat from the
bones, chop and return to the soup. Adjust seasoning and add parsley
before serving.

Anyway, I would suggest that you just get lamb shanks or neck bones and
simmer them with an onion and perhaps parsely and thyme for a couple of
hours. Have fun!

Christine