Irish Stew Variation I by D'Artagnan

Behind the Recipes

Makes 4-6 servings

INGREDIENTS:

2 lamb shoulder rack
1 medium yellow onion, diced
2 tablespoons oil
3 carrots, sliced
2 bottles Guinness Stout
6.5 oz. duck and veal demi-glace water
salt and pepper

Colcannon -- recipe below

Colcannon

4 russet potatoes, peeled
½ head of cabbage
4 slices of bacon, cut into lardons
4 tbs butter
¼ cup milk
Salt and pepper

PREPARATION:

1. Preheat oven to 250 degrees F.

2. Season the lamb with salt and pepper. Add oil to hot ovenproof pot large enough to hold both racks. Quickly brown the racks on all sides.

3. Remove the lamb and add the onions and carrots and sauté until soft. Put the lamb back in the pot and add the Guinness, the demi-glace and enough water to come about 3/4 of the way up the meat. Bring up to a simmer cover and place in the oven for 2 -- 2 1/2 hours.

4. Remove the meat from the pot and let rest.

Colcannon:

1. Cut 1/2 head in half again. Shave the cabbage into chiffonade by slicing thinly across the leaves.

2. Place the bacon lardons in a large pan over medium heat. Cook until starting to crisp and brown a little. Pour off all but 2 tbs of fat. Add the cabbage and cook stirring occasionally until the cabbage is soft about 5 -- 7 minutes. Set aside.

3. Cut the potatoes into large equal sized chunks and place in a pot of salted water. Bring to a boil and let cook until soft. Drain, add the 4 tbs butter and mash together. Stir in the milk and when combined add the cabbage mixture. Adjust the seasoning.

Plating: Place some Colcannon in the center of each plate. Cut each rack in half and place on the Colcannon. Spoon the carrots, onions and juice around the plate.

Recipe courtesy of D'Artagnan