Ingredients
Protein & Aromatics
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1½ lbs lamb shoulder, cut into 1½-inch cubes
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1 tbsp cold-pressed rapeseed oil (or avocado oil)
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1 medium yellow onion, finely diced
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2 cloves garlic, minced
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1 tsp crushed juniper berries
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1 tbsp fresh thyme leaves
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1 bay leaf
Root Vegetables
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1 large carrot, thick sliced
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1 parsnip, sliced
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½ lb baby Yukon gold potatoes, halved
Braising Liquid
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½ cup Irish whiskey
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1 cup dry stout (preferably Irish)
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1 cup rich beef stock
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1 tbsp tomato paste
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1 tsp dark brown sugar
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Sea salt and cracked black pepper to taste
Finishing
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1 tbsp cold butter
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Fresh chopped parsley
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Zest of ½ lemon
Instructions
1. Sear the Lamb
Preheat the Nutri-Stahl 3 QT over medium heat only. Add oil.
Season lamb with salt and pepper. Sear in batches until deeply caramelized (approx. 2–3 minutes per side). Remove and set aside.
Note: Nutri-Stahl’s encapsulated base distributes heat evenly—avoid high heat.
2. Build the Flavor Base
Reduce to low-medium heat.
Add onion and sauté until translucent. Stir in garlic, juniper, thyme, and tomato paste. Cook 1–2 minutes until fragrant.
Deglaze with Irish whiskey, scraping fond from the bottom. Allow alcohol to reduce by half (about 2 minutes).
3. Braise
Return lamb to the saucepan.
Add stout, beef stock, brown sugar, bay leaf, and root vegetables. Liquid should come about ¾ up the meat.
Bring just to a gentle simmer.
Cover with lid and reduce to low heat.
Simmer 60–75 minutes until lamb is fork-tender.
4. Finish
Remove bay leaf. Stir in cold butter for silkiness.
Adjust seasoning. Add lemon zest and parsley for brightness.
Allow to rest covered for 5 minutes before serving.
