Irish Stew

Our Ontario version highlights all the good root vegetables still available in our stores and an Ontario-made Guinness type of beer.  Lamb shanks are easy to use and delicious; if not available, use thick shoulder chops.  It’s better if made a day or two ahead.

Preparation Time:    30 minutes
Cooking Time:    3 hours
Serves 8

8 lamb shanks
 Salt and pepper
1/2 cup (125 mL) all-purpose flour
2 tbsp (25 mL) olive oil
4  cloves Ontario Garlic, minced
1 tsp (5 mL)  each dried thyme and rosemary or 1 tbsp (15 mL) chopped fresh
2 bottles (341 mL each) Ontario stout-based beer
3 cups (750 mL) beef stock
1/4 cup (50 mL) butter
3 tbsp (45 mL) packed brown sugar
3 Ontario Onions, cut in wedges
3 Ontario Carrots, cut in 1-inch (2.5 cm) pieces
3 Ontario Parsnips, peeled and cut in 1-inch (2.5 cm) pieces
Half Ontario Rutabaga, peeled and cut in 1-inch (2.5 cm) chunks
1/4 cup (50 mL) chopped fresh parsley

Instructions:

Sprinkle shanks lightly with salt and pepper; coat all over with flour.  In large ovenproof casserole or Dutch oven, heat half the oil over medium-high heat.  In batches, brown shanks all over, adding more oil as needed and removing browned shanks to plate.

Stir in any remaining flour, garlic, thyme and rosemary; cook over medium heat for 1 minute, stirring.  Remove pan from heat and gradually stir in beer; return to heat and bring to boil, stirring and scraping up any brown bits from bottom of pan.  Boil for 5 minutes, covered, or until syrupy, stirring often.  Stir in 2 cups (500 mL) of the stock.  Return shanks and any juices to pan.  Bring to boil, cover tightly.  Bake in 350F (180C) oven for about 2-1/2 hours or until lamb is very tender, stirring occasionally.
 

Meanwhile, in deep skillet, melt butter and sugar over medium heat; stir in onions, carrots, parsnips and rutabaga until well coated.  Sprinkle with salt and pepper.  Add remaining stock and bring to boil.  Bake, uncovered and stirring occasionally, in 350F (180C) oven for about 1 hour and 15 minutes or until vegetables are tender but not mushy.  Stir into cooked shanks.  (Stew can be cooled, covered and refrigerated for up to 2 days.  Remove any fat from top, bring to room temperature for 30 minutes and reheat slowly on stovetop, stirring often; or place in 350F (180C) oven, covered, for about 30 minutes or until bubbly.)  Reheat if necessary, after you remove fat from top.  Sprinkle with parsley to serve.

Nutritional Information: 1 Serving

PROTEIN: 26 grams
FAT:  20 grams
CARBOHYDRATES: 33 grams
CALORIES:  436