March 17th is a day when almost everyone has a bit of the Irish in them. To celebrate the day many have Corn Beef and Cabbage which is rarely the case in our home. The corn beef is not any ones favorite so we stray a bit from the usual. It is often Shepard’s Pie but today it was an Irish Stew and and Irish Skillet Bread. We had a St. Patrick luncheon to check the recipes and try a few additional 
steps in case you have dinner plans for the Stew
I saved the bones from the lamb shoulder and browned them separately. When then dish was together and ready to simmer i added the browned shoulder bones for about an hour and then took them out for the last 1/2 hour of simmering stew. I believe it added a little more depth to the lamb taste in the stew.
The Irish Skillet Bread recipe was untampered with since it is perfect. We love it as an accompaniment to anything Irish(or almost anything at breakfast)
We are packing up the Irish Stew and taking some to the Grandkids to remind them that they have more than just a bit of the Irish about them.
Have a great St. Patrick’s Day and drive carefully or better yet take a taxi.
