Pub-style Irish Stew with Lamb
- 4 lbs lamb, boneless shoulder, 3/4-inch dice
- 3 oz butter, clarified
- 2 pints Irish red ale
- 2 pints lamb stock
- Roux:2 oz butter, clarified
- 2 oz flour
- 1 lbs turnips, peeled, 1/2-inch dice
- 1 lb red potatoes, 1/2-inch dice
- 1 lb baby carrots, pared
- 1 lb pearl onions, peeled
- 1/4 cup flat leaf parsley, finely chopped
- 1/4 cup green onion, finely sliced
- 12 slices of Irish soda bread or other hearty loaf
- In a heavy-bottomed pot, heat the butter. Add lamb; cook until browned . Drain off any excessive amounts of rendered fat. Deglaze with ale; simmer for 3 minutes. Add lamb stock; bring to a boil. Reduce heat and cover. Simmer gently 1-1/2 hours until meat is fork tender.
- Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently. Add turnips, potatoes, carrots and onions; simmer 10 more minutes.
- To serve: Spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion. Serve with warm slices of Irish soda bread.
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