- 2 tablespoons [30 mL] clarified butter or oil
- 2 1/4 pounds [1 kg] shoulder lamb cubes
- 1 tablespoon [8.75 g] flour
- 1 stalk celery, chopped
- 1 medium onion, chopped
- 1 carrot, chopped
- 3 cloves garlic, crushed
- 1 bottle imported blond beer
- 2 cups [500 mL] veal broth
- 3 tablespoons [45 mL] Dijon mustard
- Salt and pepper, to taste
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- Heat clarified butter or oil into a frying pan.
- Color lamb cubes into hot fat; sprinkle cubes with flour and brown cubes for 5 minutes, stirring using a wooden spoon.
- Remove lamb cubes from frying pan; reserve.
- Into the same frypan, brown together chopped celery, onion and carrot, along with crushed garlic.
- Mix in reserved lamb cubes, beer and veal broth.
- Bring to boil, cover and simmer slowly for approximately 1 hour, over really low heat.
- Bind sauce with Dijon mustard; salt, pepper and serve.
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