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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 8 |
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In 'William-Sonoma: One Pot of the Day' Ingredients:
2 lbs boneless leg of lamb, cut into 1 1/2- to 2-inch chunks |
salt |
fresh ground black pepper |
2 tablespoons unsalted butter |
2 tablespoons canola oil |
1 yellow onion, coarsely chopped |
3 carrots, cut into large pieces |
2 tablespoons all-purpose flour |
1 1/2 cups beef broth |
1 cup stout beer or 1 cup ale |
3 yukon gold potatoes, cut into large pieces |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Preheat the oven to 325°.
2. Season the lamb generously with salt and pepper.
3. In a large, heavy pot, melt the butter with the oil over med-high heat.
4. Add the lam and cook, turning often, until browned on all sides, 5-7 minutes.
5. Transfer to a plate.
6. Pour off all but 1 tbsp of the fat from the pan.
7. Add the onion and carrots and cook, stirring frequently, until the onion is slightly softened, about 3 minutes.
8. Sprinkle with the flour and cook, stirring, for 1-2 minutes.
9. Pour in the broth and stout and bring to a boil, stirring to scrape up any browned bits on the pot bottom.
10. Return the lamb to the pot, cover, and cook in the oven until the meat is tender, about 1 hour.
11. Add the potatoes along with 2 cups water to the pot and continue to cook, covered, until the lamb is very tender, about 45 minutes longer.
12. Serve, garnished with the parsley.
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