Ingredients
- 3 pound thinly sliced lamb shoulder or leg
- 1 pint guinness or other dark stout beer
- 2 pint beef stock
- 1 sprig rosemary
- 1 sprig sage
- 1 sprig thyme
- 3 pound thinly sliced lamb shoulder or leg
- 1 pint guinness or other dark stout beer
- 2 pint beef stock
- 1 sprig rosemary
- 1 sprig sage
- 1 sprig thyme
- 1 pound yukon gold potatoes
- 1 pound pearl onions
- 1 pound baby carrots
- 1/2 pound Crimini mushrooms
- 3 pound thinly sliced lamb shoulder or leg
- 1 pint guinness or other dark stout beer
- 2 pint beef stock
- 1 sprig rosemary
- 1 sprig sage
- 1 sprig thyme
- 1 pound yukon gold potatoes
- 1 pound pearl onions
- 1 pound baby carrots
- 1/2 pound Crimini mushrooms
- Fennel
- Roasted elephant garlic
Preparation
Baking Directions:
Blanch veggies in salted water until soft enough to eat but not over cooked and then cool.
Heat beer and stock in stainless steel sauce pan on low heat.
Tie herb sprigs together with butchers twine.
Bring to a simmer, add herb sprigs, reduce heat and cook for five minutes.
Remove herbs and add liquid to fondue pot.
Add salt and pepper being careful not to over season because of the long cooking time.
Dip lamb and veggies into fondue broth with skewers while each time adding additional veggies to broth to form a hearty stew.
When done with dipping and fondue is full of ingredients, return to sauce pan and bring to a boil.
Reduce heat immediately and either serve with warm crusty bread or cool rapidly and refrigerate for later.
