Season lamb with salt and pepper. Heat 1 tablespoon oil over medium heat and brown lamb in small batches.
2
Set lamb aside and add onions to the pot with remaining oil. Cook until tender, about 5 minutes.
3
Add about 2 tablespoons broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
4
Add butter and flour. Cook one minute. Turn heat to low. Add beer and then broth a small amount at a time mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
5
Simmer 90 minutes or until lamb is fork tender. Add potatoes, carrots and thyme and simmer 25 minutes or until tender.
6
Stir in parsley and serve with 6. Irish Soda Bread.
Ingredients
2lbslamb shoulder (cut into 1-1/2" pieces)
salt & pepper
2tbspvegetable oil (divided)
1large onion
2tbspbutter
2tbspflour
1canGuiness beer
3carrots (chopped into 3" pieces)
2large potatoes (about 1.5 lbs)
4cupsbeef broth
2spriges thyme (or 1/2 teaspoon dried)
¼cupparsley
Directions
1
Season lamb with salt and pepper. Heat 1 tablespoon oil over medium heat and brown lamb in small batches.
2
Set lamb aside and add onions to the pot with remaining oil. Cook until tender, about 5 minutes.
3
Add about 2 tablespoons broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
4
Add butter and flour. Cook one minute. Turn heat to low. Add beer and then broth a small amount at a time mixing until smooth after each addition. The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
5
Simmer 90 minutes or until lamb is fork tender. Add potatoes, carrots and thyme and simmer 25 minutes or until tender.
6
Stir in parsley and serve with 6. Irish Soda Bread.
