Lamb And Stout Casserole

Recipe Ingredients

8 oz	227g	Bacon - cut 1/2" dice
2 lbs	908g / 32oz	Lamb shoulder or lamb chops - cut 1" pieces,
		Bones reserved
2 tablespoons	30ml	Emeril's Essence - see * Note
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Flour
2 cups	125g / 4.4oz	Diced yellow onions
1 cup	110g / 3.9oz	Diced carrots
1 cup	146g / 5.1oz	Diced leeks
3 tablespoons	45ml	Minced garlic
1/4 cup	36g / 1.3oz	Chopped parsley
2 tablespoons	30ml	Chopped fresh thyme
2		Bay leaves
2 cups	474ml	Guinness or Murphy's Stout
1 cup	237ml	Beef stock
1 lb	454g / 16oz	Very small potatoes - (abt 1" dia)
		= (or quartered larger potatoes)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a large, heavy pot or Dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown. Remove the bacon and drain on paper towels. Remove all but 3 tablespoons oil from the pan.

Season the lamb with the Essence and salt, and sprinkle with the flour. Add the meat and bones to the pan and saute until brown on all sides, about 5 minutes. Remove the meat and bones from the pan.

Add the onions, carrots and leeks to the pan and saute over medium-high heat until soft, about 5 minutes. Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds. Add the stout, beef stock and potatoes, and return the meat and bones to the pot. Stir well and bring to a boil.

Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1 1/2 hours, stirring occasionally and skimming any fat that forms on the surface.

Remove from the heat, adjust seasoning, to taste, and discard the lamb bones. Serve hot.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E13) - from the TV FOOD - NETWORK

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