Ingredients:Makes 2 to 3 servings
- 1/2 pack somerfields pancetta
- 3lbs lamb shoulder – cubed
- flour
- 1 big carrot – peeled sliced
- 2 medium/small potatoes – peeled and diced
- 3 stalk celery – sliced into 1/2″ thick
- 1 big yellow onion – diced
- 1/2 pack chestnut mushrooms – quartered
- 3 cloves garlic minced
- 6 fluid oz. Guinness
- beef stock (oxo liquid very nice!)
- thyme
- rosemary
Method:
- Fry pancetta in medium heat, till enough fat melts to coat pan
- Dust lamb cubes all over with flour
- Add more oil to pan, and fry lamb till brown – transfer with pancetta to stew pot
- Add carrots, celery, onions and garlic to pan and cook in meat fat and juices for a few minutes (can add a little more oil)
- Pour in Guinness to deglaze pan – scrape off caralmelized meat at bottom of pan, heat up for a minute or so then pour into stew pot
- Add potatoes and mushrooms into stew pot, then add enough stock to barely cover entire contents.
- Put in a few sprigs of rosemary and thyme, then cover pot.
- Bring to boil, then reduce to gentle simmer and heat for at least 2 to 3 hours
- Add salt and pepper to taste.
Serve with rustic baguette!
