Recipe by Chef Laura Kenny, Real Food Catering
Yield: 4 servings
Prep time: 15 minutes
Cook time: 120 minutes
Dredge lamb in seasoned flour and set aside. Heat oil and butter in a deep pot. Add the lamb and fry 1 to 2 minutes on each side, or until golden brown all over. Transfer lamb to a plate. Lower heat, add more oil if necessary, add onion, carrot, celery and garlic and cook until fragrant. Add lamb back to pot, add beer, chicken stock and herbs and stir to combine. Bring to a boil then immediately reduce to a very slow simmer. Cook 1 hour. Add potatoes and continue to cook 1 to 1½ hours longer, until lamb is soft and tender.