Ingredients
2lbslamb shoulder ,cut into 1½ pieces
Salt & Pepper
2tbspvegetable oil,divided
1onion ,large, sliced
2tbspbutter
2tbspflour
1Guiness beer
3carrots,chopped into 3 pieces
2potatoes,large, about 1 ½ pounds
4cupsbeef broth
2½thyme sprigs,or ½ teaspoon, dried
¼cupparsley
Preparation
Season lamb with salt and pepper. Heat 1 tablespoon oil over medium heat and brown lamb in small batches.
Set lamb aside and add onions to the pot with the remaining oil. Cook until tender for about 5 minutes.
Add about 2 tablespoons of broth to deglaze and scrape any brown bits off the bottom. Cook until broth has evaporated.
Add butter and flour the cook for one minute. Turn heat to low. Add beer and then broth with a small amount at a time mixing until smooth after each addition.
The mixture will seem pasty and thick at first. Continue adding liquid a little bit at a time until smooth.
Add the lamb back into the pot and simmer for 90 minutes or until the lamb is fork-tender. Add potatoes, carrots, and thyme and simmer for 25 minutes or until tender.
Stir in parsley and serve with Irish Soda Bread.
