Braised Lamb with Leeks and Guinness

Take the chill off your kitchen with this long simmered lamb dish. This is prepared using lamb cubes but lamb shanks are a delicious substitute. Beef may also be used with terrific results. Serve with biscuits or Irish soda bread. 

Braised Lamb with Leeks and Guinness 

1 ½ pounds boneless lamb cubes

3 large leeks, washed well and sliced

2 cloves garlic, minced

2 large carrots, sliced

2-3 medium potatoes, sliced

2 cups beef broth

1 can Guinness beer

2 tablespoons vegetable oil

½ teaspoon dried thyme



Brown the lamb cubes in a Dutch oven in the vegetable oil over medium high heat. Add the leeks and continue to cook for 5 minutes until leeks have wilted. Add the broth and beer, lower the heat to low, cover and cook for 60-75 minutes or until lamb is tender when pierced with a fork. Add the carrots, potatoes and thyme. Taste the broth and add salt & pepper to taste. Cover and continue to cook another 30-40 minutes until carrots & potatoes are tender. Taste broth for seasoning and add additional salt & pepper if needed. 

Serves 4

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