Slow Cooker Smoky Irish Lamb Stew

Ingredients – 2 celery stalks chopped – 1 onion chopped –  2 carrots cut into ¼″ slices –  2 garlic cloves minced – 1 lbs bone-in lamb shoulder – 1 lbs bone-in lamb shank –  salt and pepper –  2 tbs smoked paprika –  1 teas oregano – 1 28 oz can chopped tomatoes

- 1 10 oz stout beer – 4 cups beef broth –  2 large russet potatoes washed and chopped –  ¼ cup water –  3 to 4 tbs cornstarch or arrowroot powder –  ½ cup frozen peas – Fresh parsley

Instructions 1. Place celery, onion, carrots, and garlic in a large slow cooker. Season the lamb with salt and pepper. Nestle into slow cooker.  2. Add the smoked paprika and oregano. Pour in the tomatoes, beer, and broth. Cook 5-6 hours. 

3. Remove the lamb and shred, discarding bones and any fat. Return to crock pot. 4.  Add potatoes and cook for another 2 to 3 hours over low, until the potatoes are fork tender.

5. whisk the water and cornstarch together to create a slurry. Allow the stew to thicken. Add the peas and heat through.

6. Ladle into warmed bowls and garnish with fresh parsley.

This stew is perfect in a Dutch oven or other stock pot as well if you do not want to make it in the crock pot.  Just simmer over low.