Ingredients1 tablespoon Vegetable oil
5 oz. Cubed Lamb Meat
1 pint Guinness
4 Cups Beef Stock
1 tablespoon Thyme
Salt & Pepper
- Heat the oil in small oven-safe pan with high sides.
- Season the meat well with salt and pepper and thyme.
- Once the oil reaches its smoking point add the meat. Do not over crowed the pan. Allow the meat to brown on all sides rotating about every minute to a minute and a half.
- Once the meat has browned on all sides add the Guinness and reduce by half.
- Then add the beef stock and bring to a boil. Once your liquid begins to boil cover the pan and place it in the oven for 30 to 45 minutes.
- Strain the meat from the liquid and spread out thin on a cookie sheet to allow it to cool. Return your gravy to the stove and thicken with a corn starch slurry (mix cornstarch and water to form a liquid about the consistency of heavy cream).
Final Dish1 tablespoon Vegetable oil
2 oz. Carrots, Large diced
2 oz. Celery, Large Diced
2 oz. Red Skin Potatoes quartered
5 oz. Braised Lamb Meat
6 oz. Gravy
- Blanch and shock your vegetables.
- When your ready to eat heat oil in a sauté pan. Lightly sauté your meat and veggies. Add your gravy and bring to a rolling boil. Allow to cook for 3 to 4 minutes shaking the pan often to prevent sticking.
- Pour into a bowl and sprinkle with some fresh parsley and eat!
