Irish Stew (Lamb)

Ingredients

1 lbs lamb shoulder, trimmed and cut into 1-inch pieces

3 TBSP peanut oil or other vegetable oil

2 medium yellow onions, chopped

2 cloves garlic, diced

1 TBSP tomato paste

1/4 cup flour

2 tsp kosher salt

1 tsp black pepper

1 cup red wine

4 cups stock (I used vegetable because that's what I had on hand. You could use beef or lamb)

1 large bay leaves

2 sprigs fresh rosemary

4 medium carrots, peeled and cut into 1-inch chunks on diagonal

5-6 small boiling potatoes, cut in half

• 1 cup frozen green peas
• 3 small leeks, thoroughly washed, trimmed and cut into 1/4 slices
• 1/2 small turnip, peeled and diced
• 2 stalks of celery, cut into 1/2 pieces
• 
  
• Instructions
• Pat the lamb dry or air dry in the fridge for about an hour uncovered. Bring it out and let stand to room temperature before using. Season with salt and pepper. 

1. In a large Dutch oven or heavy pot, heat one tablespoon of oil over medium-high heat until hot and shimmering. Brown the lamb in batches, adding one more oil if needed for each batch. Do not crowd the pan and let the meat develop a brown crust before turning with tongs. Sprinkle the flour over the lamb and cook for a few minutes. 
2. Add the onions, garlic, leeks, carrots, and turnip to the pot. Cook for a few minutes, stirring with a wooden spoon to scrape any brown bits from the bottom of the pan, about 5 minutes. Your pot will be quite full at this point, so be careful.
3. Stir in the tomato paste and cook a few minutes more. Add wine, stock, bay leaf and rosemary. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, turn the heat down to low and simmer for one hour or so.
4. Add the peas and potatoes to the stew, then cover and continue simmering until the vegetables are cooked and the meat is very tender, about an hour. Be sure to stir a few times to prevent vegetables from sticking to the bottom.
5. Remove the bay leaf and rosemary sprig, and then taste and adjust seasoning if necessary. 
6. Note: This stew can be made a day or two ahead of time and reheated gently on the stovetop. The gravy will thicken in the fridge so it may be necessary to thin it with a bit of water or stock (add it little by little).
7. Serve with a pint of Guinness and warm, buttered Irish Soda Bread.