Irish Lamb Miso Casserole
A hearty lamb casserole with a rich miso glaze, perfect for a cold Irish evening.
Ingredients
- ●1.5 pounds lamb shouldercut into 1-inch cubes
- ●2 tablespoons miso pastewhite miso
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons all-purpose flourto thicken
- ●1 cup beef brothlow-sodium
- ●1/2 cup heavy creamoptional
- ●1/4 cup chopped fresh parsleyoptional for garnish
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season lamb with salt and pepper.
- 3
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 4
Brown lamb cubes on all sides, about 5 minutes.
- 5
Remove lamb from pot and set aside.
- 6
Add more oil to pot if necessary, then sauté onion and garlic until softened.
- 7
Stir in miso paste and cook for 1 minute.
- 8
Add flour and whisk to combine, cooking for 1 minute.
- 9
Gradually add beef broth, whisking continuously, and bring to a simmer.
- 10
Return lamb to pot, cover, and transfer to preheated oven.
- 11
Bake for 2 1/2 hours, or until lamb is tender.
- 12
If using heavy cream, stir it in during the last 10 minutes of cooking.
- 13
Serve hot, garnished with parsley if desired.
- 14
Let rest for 10 minutes before serving.