Sean Finnegan’s Pub Recipe

Prepare and brown the meat

Pat the lamb cubes dry with paper towels. In a large bowl, toss the lamb with the all-purpose flour, 1 tsp kosher salt and 1/2 tsp black pepper until coated. Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering. In batches (do not overcrowd), add the lamb and brown on all sides, about 3–4 minutes per batch. Transfer browned lamb to a plate and repeat until all pieces are browned, adding the remaining tablespoon oil if needed.

Sweat the aromatics

Reduce heat to medium. Add the remaining 1 tablespoon butter to the pot. Add the chopped onion, carrots and celery and a pinch of salt. Cook, stirring occasionally, until softened and beginning to color, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook 1 minute to remove raw edge.

Deglaze and braise

Pour in the brown ale and use a wooden spoon to scrape up browned bits from the bottom of the pot. Bring to a simmer and let the beer reduce for 2–3 minutes. Return the browned lamb and any accumulated juices to the pot. Add the stock, Worcestershire sauce, thyme sprigs and bay leaves. Season with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper. Bring to a low simmer, then cover and either transfer to a 160°C (325°F) oven or continue to simmer gently on the stovetop, partially covered, for 1 hour.

Add potatoes and finish cooking

After the stew has simmered 1 hour, add the halved baby potatoes and stir to submerge. Cover and continue cooking in the oven or on the stovetop until the lamb is tender and potatoes are soft, about 30–40 minutes more. Remove the thyme sprigs and bay leaves. Stir in the frozen peas and chopped parsley; simmer 3–5 minutes to heat the peas and marry flavors. Taste and adjust seasoning with salt and pepper.

Cook the potatoes

Place the peeled and chopped russet potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Sauté cabbage and scallions

While potatoes cook, melt 2 tablespoons butter in a skillet over medium heat. Add the shredded cabbage and sliced scallions, season with a pinch of salt and pepper, and sauté until the cabbage is soft and just beginning to brown, 6–8 minutes. Remove from heat.

Mash and finish

Drain the potatoes well and return to the warm pot. Add the remaining 2 tablespoons butter and the milk. Mash to your desired consistency. Fold in the sautéed cabbage and scallions. Adjust seasoning with salt and pepper and keep warm until ready to serve.

Spoon a generous portion of the Colcannon mash into shallow bowls. Ladle the beer-braised lamb and vegetables over the mash, making sure to include some of the braising liquid. Sprinkle the stew with the additional chopped parsley and a pinch of coarse sea salt. Serve immediately with slices of crusty pub or soda bread to soak up the sauce.

Leftovers: Refrigerate cooled stew in an airtight container up to 3 days (flavors deepen). The stew also freezes well for up to 3 months—thaw overnight in the refrigerator before reheating gently on the stovetop.