2 1/4 pounds boneless lamb shoulder, cut into 2-inch pieces
1/4 cup all-purpose flour
1 tablespoon kosher salt
Freshly ground black pepper, to taste
3 tablespoons olive oil, divided
3 carrots, cut into 2-inch pieces
2 turnips, peeled and cut into 2-inch pieces
2 onions, halved and cut into thin slices, divided
2 tablespoons tomato paste
1/4 cup fresh mint leaves
1 bay leaf
1 1/2 cups chicken stock or reduced-sodium chicken broth
1 (11.2 ounce) bottle Irish stout, such as Guinness
1 cup fresh or frozen peas
- Preheat the oven to 300˚F. Trim away any excess fat from the lamb. In a bowl, combine the flour, salt, and pepper. Add lamb and toss to coat.
- In a Dutch oven or other flameproof casserole, heat 2 tablespoons of the oil over medium-high heat. Working in 3 batches, add the lamb to the pot and cook, turning, until nicely browned on all sides. Remove to a plate.
- Discard the cooking oil from the pot; then add the remaining 1 tablespoon of oil and heat over medium-high heat. Add the carrots, turnips, onions, and tomato paste and cook, stirring occasionally with a wooden spoon and scraping up any browned bits from the bottom of the pot, until the onions have softened slightly, 5 to 7 minutes.
- Add the reserved lamb along with any juices that have collected on the plate, the bay leaf, and 1 tablespoon of the mint. Stir in the chicken stock and stout and cook uncovered over medium-high heat until the liquid begins to boil. Cover and cook in the oven for 2 hours, or until the lamb is fork-tender but not falling apart. Stir in the peas and cook 5 minutes longer, or until heated through. Taste, adding more salt and pepper if needed. Remove the bay leaf, stir in the remaining mint, and serve warm.