Happy St. Patrick’s Day, FC Cincinnati fans! In the spirit of today’s holiday, coupled with current events encouraging everyone to stay home as much as possible, people are seeking ways to add to their in-home dining experience. Executive Chef Cody Kramer has provided his special recipe for Irish Lamb Stew to bring a festive experience to FC Cincinnati fans’ kitchens. Let us know how your Irish dish turns out!
Ingredients
3 1/4 lbs lamb shoulder
1 1/2 oz flour
1/8 qt Guinness
1/2 Gal beef broth
1/4 lbs diced tomatoes
1/4 lbs leeks sliced
1/8 lbs unsalted butter
1/8 cups canola oil
1/8 tbsp kosher salt
1/8 tbsp ground black pepper
1/8 lbs spanish onions diced
1/3 lbs parsnips fresh "1x1" diced
1/3 lbs carrots fresh 1" pieces
1/3 lbs peeled diced potatoes
1/3 oz garlic cloves peeled fresh
1/8 oz rosemary spring fresh
1/8 cup canola oil
1lbs green peas
1/8 oz rosemary minced
1/8 oz thyme minced
1/8 oz parsley chopped
Cooking
Step one:
Remove fat from lamb shoulder and cut into 1-inch cubes.
Step two:
In a heavy-bottomed pot, heat the olive oil. When oil is hot, add lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and sauté until soft. Add butter and melt.
Add flour to make a roux. Turn heat down and cook the roux until it is brown, about 15 minutes. Whisk in Guinness and stock. Add the tomatoes and the reserved lamb, bring to a simmer and cover. Simmer, covered, for 1 1/2 hours.
Step three:
While lamb mixture is simmering, combine the onions, parsnips, carrots, potatoes and garlic in a large bowl. Toss with olive oil, salt and pepper and rosemary sprigs. Place vegetables in a roasting pan and place in a 400 degree oven. Roast for 45 minutes. Stir every 20 minutes, until vegetables are tender.
Step four:
Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the minced fresh herbs. Enjoy!
Serves ~8 people. 8oz portions.
