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“In 'William-Sonoma: One Pot of the Day'”
2hrs 45mins

Ingredients Nutrition


  1. Preheat the oven to 325°.
  2. Season the lamb generously with salt and pepper.
  3. In a large, heavy pot, melt the butter with the oil over med-high heat.
  4. Add the lam and cook, turning often, until browned on all sides, 5-7 minutes.
  5. Transfer to a plate.
  6. Pour off all but 1 tbsp of the fat from the pan.
  7. Add the onion and carrots and cook, stirring frequently, until the onion is slightly softened, about 3 minutes.
  8. Sprinkle with the flour and cook, stirring, for 1-2 minutes.
  9. Pour in the broth and stout and bring to a boil, stirring to scrape up any browned bits on the pot bottom.
  10. Return the lamb to the pot, cover, and cook in the oven until the meat is tender, about 1 hour.
  11. Add the potatoes along with 2 cups water to the pot and continue to cook, covered, until the lamb is very tender, about 45 minutes longer.
  12. Serve, garnished with the parsley.

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