Irish Lamb Stew

Instructions

1. Season both sides of the lamb shoulder with salt and fresh ground black pepper. Add some oil in a pan over high heat. Brown both sides of the lamb shoulders. Transfer the lamb shoulders to a stock pot. Add the chopped rib celery and chopped carrots into the pot.

2. Add the chopped onion into the pan, reduce the heat to medium. Cook for 5 minutes. Add 1 tbsp butter and 2 tbsp flour, and cook for 1 minute.

3. Add 3 cups chicken stock (or sub 1 bottle dark beer plus 1 1/2 cups stock), and 1/2 tsp dried rosemary. Stir well. When it comes to a boil, Pour the whole mixture to the pot with the lambs. Add more water if needed. Simmer on low heat for 1 1/2 hours.

4. After 1 1/2 hours, pull the lambs out, add 1 1/2 lbs potatoes. Return the lambs on the top of pot. Simmer for another 40 minutes or until tender. Then Remove only the lambs. Turn the heat high, bring it to a boil. Take off the fat on the top. Reduce for 10-12 minutes. Return the lambs to the pot, add 1/4 cup chopped green onions, salt and pepper to taste.