Guinness And Sheep Casserole

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 8 ounces thickly-sliced bacon or 8 ounces thick slab bacon, cut into â½ inch dice
• 2 lbs mutton chops, cut into 1 inch pieces and bones reserved (may substitute lamb chops)
• 2 tablespoons emeril's original essence
• salt, to taste
• 1 tablespoon flour
• 2 cups diced yellow onions
• 1 cup diced carrot
• 1 cup diced leek
• 3 tablespoons minced garlic
• 1/4 cup chopped parsley
• 2 tablespoons chopped fresh thyme
• 2 bay leaves
• 2 cups guinness stout
• 1 cup low sodium beef broth
• 1 lb very small potato, about 1 inch in diameter,or quartered larger potatoes

Recipe

• 1 in a large, heavy pot or dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown.
• 2 remove the bacon and drain on paper towels.
• 3 remove all but 3 tablespoons of the bacon fat from the pan.
• 4 season the lamb with the essence and salt, and sprinkle with the flour.
• 5 add the meat and bones to the pan and sauté until brown on all sides, about 5 minutes.
• 6 remove the meat and bones from the pan.
• 7 add the onions, carrots and leeks to the pan and sauté over medium-high heat until soft, about 5 minutes.
• 8 add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds.
• 9 add the guinness, beef stock and potatoes, and return the meat and bones to the pot.
• 10 stir well and bring to a boil.
• 11 lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1½ hours, stirring occasionally and skimming any fat that forms on the surface.
• 12 remove from the heat, adjust seasoning, to taste, and discard the lamb bones.
• 13 serve hot.