Stout-Braised Lamb Stew with Colcannon

Ingredients

For 6 servings

• 1135 g lamb shoulder, cubed
• 910 g potatoes, in chunks
• 0.5 piece green cabbage, shredded
• 335 g stout beer
• 720 g beef stock
• 150 g pearl onions
• 4 piece carrots, in rounds
• 2 piece onions, 1 sliced), 1 diced
• 2 piece leeks, sliced
• 4 piece garlic cloves, minced
• 1 bunch parsley
• 6 piece thyme sprigs
• 1 piece rosemary sprig
• 2 piece bay leaves
• 110 g unsalted butter
• 180 g heavy cream
• 16 g plain flour
• 15 g cider vinegar
• 15 g lemon juice
• 110 g neutral oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Season and brown the lamb in batches in a Dutch oven; set aside.

2. 2

   Soften the diced onion, garlic and herbs, stir in the flour, then add the stout and stock and return the lamb.

3. 3

   Simmer covered for 1 hour, then add the carrots and pearl onions and simmer 45–60 minutes more, until tender; finish with the vinegar.

4. 4

   Boil the potatoes until very tender. Soften the leek and cabbage in butter.

5. 5

   Mash the potatoes with the cream and butter, then fold in the cabbage and leek for colcannon.

6. 6

   Blend the parsley with the lemon juice and oil for a parsley oil. Serve the stew over the colcannon, finished with parsley oil and crisp leek.