From the ArcaMax Publishing, The Culinary World, with Chef James Newsletter:
http://www.arcamax.com/news/chefjames/s-206587-544409
Serves 6 to 8
3 pounds boneless lamb shoulder, cut into 2-inch cubes
Kosher
salt and freshly cracked black pepper to taste
3 tablespoons
vegetable oil
2 tablespoons unsalted butter
2 large
onions, peeled and diced small
3 tablespoons minced garlic
About 3 cups dark beer, such as Guinness
3 tablespoons olive
oil
2 pounds red or white waxy potatoes, washed and quartered
lengthwise
1/2 pound carrots (about 5 carrots), peeled and cut
into 1-inch rounds
1/2 pound parsnips (about 6 parsnips), peeled
and cut into 1-inch rounds
1. Preheat the oven to 425 degrees F.
2. Dry the lamb with paper towels and sprinkle it generously with salt
and pepper. In a 5-inch-deep Dutch oven or other large ovenproof pot
with a lid, heat the vegetable oil over medium-high heat until very
hot but not smoking. Add the lamb in a single layer, in batches if
necessary to avoid crowding, and brown well on all sides, about 15
minutes total; as the pieces are nicely browned, transfer them to a
bowl.
3. Add the butter to the pot and melt over medium-high heat. Add the
onions and cook, stirring occasionally, until translucent, 7 to 9
minutes. Add the garlic and cook, stirring, for 1 minute more.
4. Return the meat to the pot and add the beer. (The liquid should
cover the other ingredients; if it does not, add more beer.) Bring to
a simmer, stirring to dissolve any brown crusty stuff in the bottom of
the pan. Skim any film from the surface of the liquid, then cover,
reduce the heat to low, and simmer gently until the lamb is tender, 1
1/2 to 2 hours.
5. While the stew is cooking, roast the vegetables: In a medium bowl,
toss 1 tablespoon of the olive oil with the potatoes and salt and
pepper to taste. Spread the potatoes on a baking sheet and roast,
stirring frequently, until golden brown and tender, about 25 minutes.
Do the same with the carrots and parsnips, tossing them with the
remaining 2 tablespoons oil, spreading on one baking sheet, and
roasting for about 17 minutes. Check for doneness by tasting the
vegetables; they should be slightly underdone. Remove from the oven.
6. When the meat is tender, add the vegetables to the stew and simmer
together for about 10 minutes more. Season with salt and pepper and
serve.
Email your recipe requests, food info or history questions to me at james@foodreference.com.
Courtesy of FoodReference.com.