Ingredients Jump to Instructions ↓

  1. 8 ounces bacon, cut into 1/2-inch dice

  2. 2 pounds lamb shoulder or lamb chops, cut into 1-inch pieces, bones reserved

  3. 2 tablespoons Essence, recipe follows

  4. 1/2 teaspoon salt

  5. 1 tablespoon flour

  6. 2 cups diced yellow onions

  7. 1 cup diced carrots

  8. 1 cup diced leeks

  9. 3 tablespoons minced garlic

  10. 1/4 cup chopped parsley

  11. 2 tablespoons chopped fresh thyme

  12. 2 bay leaves

  13. 2 cups Guinness or Murphy's Stout

  14. 1 cup beef stock

  15. 1 pound very small potatoes, about 1-inch in diameter, or quartered larger potatoes

  16. 2 1/2 tablespoons paprika

  17. 2 tablespoons salt

  18. 2 tablespoons garlic powder

  19. 1 tablespoon black pepper

  20. 1 tablespoon onion powder

  21. 1 tablespoon cayenne pepper

  22. 1 tablespoon dried leaf oregano

  23. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. In a large, heavy pot or Dutch oven , cook the bacon over medium-high heat until the fat is rendered and just brown. Remove the bacon and drain on paper towels. Remove all but 3 tablespoons oil from the pan. Season the lamb with the Essence and salt, and sprinkle with the flour. Add the meat and bones to the pan and saute until brown on all sides, about 5 minutes. Remove the meat and bones from the pan. Add the onions, carrots and leeks to the pan and saute over medium-high heat until soft, about 5 minutes. Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds. Add the stout, beef stock and potatoes, and return the meat and bones to the pot. Stir well and bring to a boil . Lower the heat to medium-low and simmer , covered, until the lamb and vegetables are tender, about 1 1/2 hours, stirring occasionally and skimming any fat that forms on the surface. Remove from the heat, adjust seasoning, to taste, and discard the lamb bones. Serve hot. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup


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