When St. Patrick’s Day is celebrated in Thorold, the local festivities should toast to the vibrant Irish culture in our community. Of course, the holiday is in honour of the patron saint of Ireland, but locally the entire community celebrates at parties in pubs, halls, and at family get-togethers.
Everyone is Irish on St. Paddy’s Day! It’s fun for all. We sip green beer, wear green attire and shamrock-styled costumes, dance the heavy jig, eat Corned Beef and Cabbage or Irish Stew.
It’s the traditional Irish Stew that has cooked up some local interest as MY Thorold’s featured recipe for March. Hopefully, this article inspires you to enjoy St. Paddy’s Day by adding Irish Stew to the feast as so many families have served here over the years.
Going back to the early 1800’s, local history shows a large number of Irish immigrants worked on the construction of the Welland Canal. They made Thorold their hometown, while sharing their Irish culture. Irish families settling in Thorold come to mind such as the Sullivan, Kenny, Noonan, Manley, Donnelly, O’Mara among many other names you might add to the list.
What is a key ingredient in Irish Stew that makes it different from other types of stews?
Basically, the main difference boils down to the meat. Traditional Irish Stew is made with lamb or mutton, while savoury stew is usually made with beef.
Basic ingredients in Irish Stew include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavour; mutton / sheep is usually costs less than lamb ), as well as potatoes, onions, parsley, as well as a few other enhancements such as a beer.
Thanks to Ontario Foodland for this recipe we found on their website.
Ingredients
- For local shoppers, you can find most of these items at Thorold Foodland or Big Red Markets, but you need to shop at the Beer Store or LCBO for bottles of the good stuff to juice up this recipe.
- Lamb shanks are delicious and simple to cook for this dish; if unavailable, use thick shoulder chops. It’s better if made a day or two ahead.
- 8 Ontario Lamb Shanks
- Salt and pepper
- 1/2 cup (125 mL) all-purpose flour
- 2 tbsp (25 mL) olive oil
- 4 cloves garlic, minced
- 1 tsp (5 mL) each dried thyme and rosemary
- 2 bottles (341 mL each) Ontario stout-based beer
- 3 cups (750 mL) beef broth
- 1/4 cup (50 mL) butter
- 3 tbsp (45 mL) packed brown sugar
- 3 Ontario Onions, cut into wedges
- 3 each Ontario Carrots and Parsnips, cut into 1-inch (2.5 cm) pieces
- Half Ontario Rutabaga, cut into 1-inch (2.5 cm) wedges
- 1/4 cup (50 mL) chopped fresh parsley
Instructions
Season lamb with salt and pepper; coat with flour. In large ovenproof casserole, heat half of the oil over medium-high heat. In batches, brown lamb, adding more oil as needed. Remove to a plate.
Stir in any remaining flour, garlic, thyme and rosemary; stir over medium heat for 1 minute. Remove from heat and gradually stir in beer; bring to boil, scraping up brown bits. Boil for 5 minutes, stirring often. Stir in 2 cups (500 mL) of broth. Return lamb to pan; bring to boil. Cover and bake in 350°F (180°C) oven for 1-½ hours.
Meanwhile in skillet, melt butter and sugar over medium heat; stir in vegetables; season with salt and pepper. Add remaining broth and bring to boil. Add to lamb, cover and bake in 350°F (180°C) oven another 1-¼ hours or until lamb and vegetables are tender. Sprinkle with parsley to serve.
Enjoy the party. I wish you all find the luck of the Irish for a Happy St. Patrick’s Day in Thorold!