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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 10 |
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Adapted from Steve Perlstein of the Irish American Heritage Center. I use Guinness Stout in this recipe. Ingredients:
1/2 cup flour |
2 tablespoons flour |
fresh ground black pepper, to taste |
3 lbs cubed lamb shoulder |
3 tablespoons vegetable oil |
2 cups stout beer or 2 cups dark beer |
1 lb red potatoes, quartered |
3 carrots, peeled and cut into 1 inch chunks |
3 parsnips, peeled and cut into 1 inch chunks |
1 onion, coarsely chopped |
1/2 lb frozen pearl onions |
4 stalks celery, cut into 1 inch pieces |
3 garlic cloves, finely chopped |
3 (14 1/2 ounce) cans beef broth |
1 cup pearl barley |
12 sprigs parsley |
3 sprigs thyme |
2 sprigs rosemary |
4 ounces frozen baby peas |
Directions:
1. Mix 1/2 cup flour, 1 teaspoon salt and pepper to taste in a resealable bag; add lamb.
2. Shake to coat lamb pieces.
3. Heat oil in a Dutch oven over medium-high heat.
4. Sear the lamb in batches, until browned on all sides, about 4 minutes per batch.
5. Remove each batch to a plate.
6. Stir 2 tablespoons of flour into the Dutch oven.
7. Cook, stirring, over medium heat, 1 minute.
8. Stir in the stout, scraping up the browned bits.
9. Add the parsnips, carrots, onions, celery and garlic.
10. Cook until the liquid is reduced by 1/2, about 20 minutes.
11. Return the meat to the Dutch oven.
12. Add the broth and barley.
13. Tie the parsley, thyme and rosemary in a bundle with kitchen string; add to Dutch oven.
14. Cook, stirring occasionally for 90 minutes.
15. Add potatoes and frozen peas.
16. Cook, stirring for an additional 60 minutes or until the lamb is fork tender.
17. Skim of any fat.
18. Season with salt and pepper to taste.
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