LAMB IRISH STYLE SHOULDER STEW

By BobD

Ingredients

• 4 SERVINGS
• 1 boneless lamb shoulder
• • 1 medium yellow onion diced
• • 2 tablespoons oil
• • 3 carrots, sliced
• • 2 bottle Guinness Stout
• • 6.5 ounce duck and veal demi-glace
• • Water
• • Salt and pepper

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. Preheat oven to 250 degrees F.

2. Season the lamb with salt and pepper.

3. Add oil to hot ovenproof pot large enough to hold the lamb shoulder. Quickly brown the shoulder on all sides.

4. Remove the lamb and add the onions and carrots and sauté until soft.

5. Put the lamb back in the pot and add the Guinness, the Demi-Glace and enough water to come about ¾ of the way up the meat. Bring up to a simmer cover and place in the oven for 2 – 2 ½ hours.

6. Remove the meat from the pot and let rest.

7. Place some colcannon in the center of each plate. Slice the shoulder and place on the colcannon. Spoon the carrots, onions and juice around the plate.

Ingredients for Colcannon

• 4 russet potatoes, peeled
• ½ head of cabbage
• 4 slices of bacon, cut into lardons
• 4 tablespoons butter
• ¼ cup milk
• Salt and pepper

Directions for Colcannon

1. Cut the ½ head in half again. Shave the cabbage into chiffonade by slicing thinly across the leaves.

2. Place the bacon lardons in a large pan over medium heat. Cook until starting to crisp and brown a little. Pour off all but 2 tablespoons of fat. Add the cabbage and cook stirring occasionally until the cabbage is soft about 5 – 7 minutes. Set aside.

3. Cut the potatoes into large equal sized chunks and place in a pot of salted water. Bring to a boil and let cook until soft. Drain, add the 4 tablespoons butter and mash together. Stir in the milk and when combined add the cabbage mixture. Adjust the seasoning.