Peel and chop carrots, onions, potatoes and garlic (set aside).
Toss lamb into 3 tbsp. flour with 1 tsp. salt and pepper
Heat 2 tbsp. vegetable oil in Dutch oven or heavy based pot over med/high heat.
Slowly add lamb pieces into oil and brown well all over,
Remove the browned lamb pieces, put on plate, and repeat this process until all lamb is browned. Lower heat to med/low.
Add 1 tbsp. oil and add onions, cook 3 minutes until soft. Then add garlic and cook 2 more minutes.
Slowly pour in the Guinness and deglaze the pan.
Add 1 tbsp. flour and tomato paste and cook for 2 minutes.
Add 4 cups of beef broth and bay leaves and stir in thyme, rosemary, potatoes and carrots.
Return the browned lamb to the pot.
Add the rest of the beef broth until mixture if fully covered.
Cover with lid and cook for 2 hours on simmer. Remove lid and cook for 30 more minutes until the lamb falls apart.
Make sure the sauce is thick and reduced. Season with salt and pepper.
Serve with noodles or plain with bread. Garnish with chopped parsley.
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