Emeril's Lamb and Stout Casserole

Ingredients

Cooking Directions

In a large, heavy pot or dutch oven, cook the bacon over medium-high heat until the fat is rendered and the bacon is browned, 5 to 6 minutes. Remove the bacon and drain on paper towels. Remove all but 2 tablespoons oil from the pan.

Season the lamb meat with the Essence, salt, and pepper, and sprinkle with the flour. Add the meat and bones to the pot and cook, stirring, over medium-high heat until brown on all sides, about 5 minutes. With a slotted spoon remove the meat and bones from the pan.

Add the onions, carrots, and leeks to the pot and sauté over medium-high heat until soft, about 5 minutes. Add the garlic, thyme and bay leaf, and cook, stirring, for 30 seconds. Add the stout, beef stock and potatoes, and return the meat and bones to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, covered, until the lamb and potatoes are tender, about 1 1/2 hours, stirring occasionally and skimming any fat that forms on the surface.

Uncover and continue to simmer until the liquid is thickened and the meat and potatoes are very tender, an additional 30 to 40 minutes, skimming any fat that forms on the surface.

Remove from the heat and discard the lamb bones and bay leaf. Return the bacon to the pot, stir, and adjust the seasoning to taste.

Ladle into large shallow bowls or onto large plates, garnish with chopped parsley, and serve hot.

Recipe courtesy of Emeril Lagasse, copyright 2004