(Serves 10)
4 lbs lamb shoulder, cubed
6 cups lamb, veal or beef stock
1 Guinness Stout Beer (Optional)
1 Bouquet Garni
4 oz celery stalk split lengthwise
4 parsley stems
1 sprig of thyme
1 bay leaf
3 leek leaves, split lengthwise
1 lb white or yellow onions, large dice
1 lb potatoes (Yukon Gold), large dice
½ lb celery, large dice
½ lb carrots, large dice
½ lb parsnips, large dice
½ lb turnips, large dice
½ tsp salt
½ tsp white pepper
1 tblsp parsley, chopped
Over high heat, in batches, sear enough lamb cubes to make one layer, don't over crowd your fry pan, sear the cubed lamb on all sides. Once the lamb is seared, put the all the lamb cubes in a stock pot with the lamb or veal stock. Bring to a simmer and skim any impurities off the surface occasionally. Gently simmer for an hour. Now add the bouquet garni and the vegetables, simmer another 1 to 1 ½ hours or until all ingredients are fork tender.
Season to taste with salt & pepper add parsley to garnish.