Get fueled up for the big game with this succulent stew. Better double the recipe--your family may get "fighting" mad if they can't have seconds! Get it? "Fighting" mad?
You will need:
For "Fighting Irish" Stew:
- 5 lbs. lamb shoulder, trimmed and cut into 1/2" cubes (reserve bones)
- 1/4 cup olive oil
- salt and pepper to taste
- 2 bay leaves
- 2 sprigs thyme
- 1 cup Irish stout
- 2 cups chicken stock, beef stock, or water
- 16 small red potatoes, cut in half
- 4 small yellow onions, peeled and quartered
- 3 medium leeks, chopped
- 4 carrots, peeled and quartered
- 1 whole bulb garlic, sliced in half crosswise
- 3 tablespoons chopped parsley
For "Bench Warmer" Buns:
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk
- 4 tablespoons cream
- 2 tablespoons chopped parsley
- 1/2 cup grated cheddar cheese
- an extra hundred pounds and plenty of padding
- Preheat oven to 275?F.
- Heat the oil in a large, heavy pot over medium-high heat. Brown the meat and bones in batches, drain fat; return all the meat and bones to the pot. Add the bay leaf, thyme, and garlic. Season with salt and pepper and add Irish stout and stock.
- Bring to a simmer, cover and transfer to the preheated oven. Cook 45 minutes.
- Add the potatoes, onions, leeks, and carrots. Cover and return to the oven and continue cooking until the vegetables are tender, about 45 minutes. Garnish with parsley.
- Preheat the oven to 375?F. In a mixing bowl, whisk together the flour, salt, sugar, and baking soda.
- In a separate bowl, mix together the buttermilk, cream, cheddar, and parsley. Add the buttermilk mixture to the flour mixture and knead just until the dough holds together.
- Shape the dough into little footballs and brush lightly with olive oil. Bake 15-20 minutes, until done.
- Give each of your guests a rousing "Gipper-style" motivational speech and a pat on the fanny before sending them out to tackle the dishes.