Prep 1 hr
Cook 1 hr 45 mins
In 'William-Sonoma: One Pot of the Day'
- 2 lbs boneless leg of lamb, cut into 1 1/2- to 2-inch chunks
- fresh ground black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1 yellow onion, coarsely chopped
- 3 carrots, cut into large pieces
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups beef broth
- 1 cup stout beer or 1 cup ale
- 3 yukon gold potatoes, cut into large pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- Preheat the oven to 325°.
- Season the lamb generously with salt and pepper.
- In a large, heavy pot, melt the butter with the oil over med-high heat.
- Add the lam and cook, turning often, until browned on all sides, 5-7 minutes.
- Transfer to a plate.
- Pour off all but 1 tbsp of the fat from the pan.
- Add the onion and carrots and cook, stirring frequently, until the onion is slightly softened, about 3 minutes.
- Sprinkle with the flour and cook, stirring, for 1-2 minutes.
- Pour in the broth and stout and bring to a boil, stirring to scrape up any browned bits on the pot bottom.
- Return the lamb to the pot, cover, and cook in the oven until the meat is tender, about 1 hour.
- Add the potatoes along with 2 cups water to the pot and continue to cook, covered, until the lamb is very tender, about 45 minutes longer.
- Serve, garnished with the parsley.