Ingredients
The following ingredients have 6 Servings
- 4 pound leg of lamb
- 2 teaspoons finely chopped fresh rosemary
- 2 teaspoons finely fresh thyme
- 2 teaspoons finely chopped fresh parsely
- ½ cup all-purpose flour
- 4 tablespoons grapeseed oil or canola oil
- 4 cloves garlic (minced)
- 2 large onion (sliced into long slivers about 1/4 inch wide)
- 2 cups diced celery
- 1 bottle beer (see note)
- 4 cups beef stock
- 12 ounces of dried plums
- 2 large sprigs of rosemary
- 4 sprigs fresh thyme
- handful fresh Italian Parsley
- 2 cups diced carrots
- 3 potatoes (cubed)
Instruction
- Trim fat and any grizzle off of the lamb. Cut into two inch cubes.
- In a shallow bowl add the finely chopped herbs to the flour.
- Season the meat with salt and pepper.
- Dredge the lamb in the herb-flavored flour.
- Heat a heavy pan with enough oil to brown lamb.
- You may have to do several batches so the lamb browns easily. Don't crowd pan.
- Slice onions into long slivers. Heat a dutch oven or large sauce pan with oil. Add onions and mix cook over medium heat for about five minutes until softened. Add in celery.
- Add in garlic. Mix well. Add meat back in.
- Add in 1/2 cup of beef broth. Add in 1 bottle of porter beer. Cook down for about five minutes. Add remaining beef broth.
- Add in dried plums (seeded and cut in half, which is how they are often purchased)
- Cover and place in oven at 350 degrees for 1 1/2 hours.
- Add in chopped carrots and potato and cook until potatoes and carrots are soft.
- Remove herbs. Taste and season with salt and pepper if necessary.
- Serve over wild rice or as it.
