3 ratings

Guinness Scented Lamb Stew with Eastham Turnips, Parsnips, and Baby Potatoes

Guinness Scented Lamb Stew with Eastham Turnips, Parsnips, and Baby Potatoes

In anticipation of St. Patrick's Day, Sea Crest Beach Hotel's Executive Chef Daniel Kenney's Guiness Scented Lamb Stew is sure to have everyone feeling the luck of the Irish. This hearty stew is sure to be a crowd-pleaser.



2 each lamb shank
1 each bottle Guinness Irish Stout
1 each carrot
1 each large white turnip
2 each parsnip
3 each ripe tomatoes
3 ribs celery
1 each celery root
6 each fingerling potatoes
2 each shallot
3 cloves garlic
5 sprigs fresh thyme
3 sprigs fresh rosemary
1 sprig fresh mint
2 each fresh Laurel Leaf (Bay leaf)
½ bottle good red table wine
Olive oil
Sea salt
Fresh cracked pepper
2 tablespoons All Purpose flour
Bottled water

Season the lamb shanks with salt and pepper, and then lightly dust with flour. Using a large, heavy roasting pan heat some olive oil and begin to sear and brown the lamb shanks. When the lambs are golden brown, remove from the roasting pan and then add the diced vegetables: carrot, celery, celery root, shallot, sliced garlic, parsnip and turnips.

When the vegetables have begun to sweat and become slightly tender add the lamb back to the pan, Turn the heat to high and add the beer, wine, tomatoes and all of the fresh herbs. Make sure to scrape the bottom of the pan to release all the fond that has accumulated on the bottom. When the liquid has reduced by half, add enough water to just cover the lamb and vegetables. Bring the liquid to a simmer and cover with aluminum foil. Place in a 350 degree oven and cook for one hour. Check the liquid amount to see if a splash of water needs to be added (only if the liquid level is lower than the lamb and vegetables.) Turn the heat down to 300 degrees and continue to cook for another one to two hours or until the lamb is fork tender.
When the lamb is tender remove from the stove and let it rest at room temperature for one hour.

Carefully remove the lamb shanks. Take all of the meat off the bone and roughly chop into large size pieces.  Remove all of the fresh herb stems from the vegetable broth mixture, add sliced fingerling potatoes and place back on the stove at medium low heat. Cook until the potatoes are tender. Add the lamb back to the mixture, and serve with a glass of Guinness or a glass of the red wine you used in the dish.