St. Patrick’s Day is coming and the Leprechauns are feeling frisky!
Well, if your Irish eyes are not smiling by now, raise your glass and give your friends this Irish toast: May the Leprechauns be near you to spread luck along your way, and may all the Irish angels smile upon you St. Patrick’s Day. Have a happy (and safe) St. Patrick’s Day!
In a large pot heated to medium heat, add the salt pork. When it begins to render fat, add the vegetables. Saute until they are tender and the onion is translucent. Remove the vegetables to a bowl (leaving the fat in the pot). Heat the pot up to medium high and add the lamb (don’t overcrowd the pot) to brown it on both sides. This may take two batches. Add vegetables and all meat back to the pot. When it begins to sizzle again, add the Marsala wine, scraping the bottom of the pot with a wooden spoon. Add the beef stock, just enough to come about an inch above the meat, and simmer for 2 1/2 to 3 hours. Check the stew, and if not sufficiently thick, make a slurry with organic cornstarch and water. With the stew simmering well, add the slurry and stir rapidly to thicken. Add salt and pepper to taste. Boil noodles according to package directions. Drain and mix with butter. Serve stew over the noodles.