Thin ribbons of aromatic mint complement the richness of this stout-spiked gravy, and add a welcome touch of green. Serve with plenty of fluffy mashed potatoes.
- 2 1/4 pounds boneless lamb shoulder cut into 2-inch pieces
- 1/4 cup all-purpose flour
- 1 tablespoon kosher salt
- Freshly ground black pepper to taste
- 3 tablespoons olive oil divided
- 3 carrots cut into 2-inch pieces
- 2 turnips peeled and cut into 1/2-inch wedges
- 2 onions halved and cut into 1/2-inch slices
- 2 tablespoons tomato paste
- 1/4 cup fresh mint leaves cut into thin slices, divided
- 1 bay leaf
- 1 1/2 cups chicken stock or reduced-sodium chicken broth
- 1 (11.2 ounce) bottle Irish stout such as Guinness
- 1 cup fresh or frozen peas
- Yield: 4 to 6 Servings
- Course: Soup
- Preheat the oven to 300˚F. Trim away any excess fat from the lamb. In a bowl, combine the flour, salt, and pepper. Add lamb and toss to coat.
- In a Dutch oven or other flameproof casserole, heat 2 tablespoons of the oil over medium-high heat. Working in 3 batches, add the lamb to the pot and cook, turning, until nicely browned on all sides. Remove to a plate.
- Discard the cooking oil from the pot; then add the remaining 1 tablespoon of oil and heat over medium-high heat. Add the carrots, turnips, onions, and tomato paste and cook, stirring occasionally with a wooden spoon and scraping up any browned bits from the bottom of the pot, until the onions have softened slightly, 5 to 7 minutes.
- Add the reserved lamb along with any juices that have collected on the plate, the bay leaf, and 1 tablespoon of the mint. Stir in the chicken stock and stout and cook uncovered over medium-high heat until the liquid begins to boil. Cover and cook in the oven for 2 hours, or until the lamb is fork-tender but not falling apart. Stir in the peas and cook 5 minutes longer, or until heated through. Taste, adding more salt and pepper if needed. Remove the bay leaf, stir in the remaining mint, and serve warm.