When I visited Teeling Whiskey Distillery  my main goal was to incorporate whiskey into a dish. I have thoroughly enjoyed the research for this project. Not only did I get to see the amazing amount of detail that goes into processing this special spirit, I also felt a huge amount of pride that it is being made in the centre of my capital city. What Teeling have achieved is going to be spoken about for years to come. This recipe is our savoury dish for this incredible Uisce beatha. 

Ingredients:

800g Lamb neck

100ml Teeling Small Batch Whiskey

100g Flour

Salt and pepper for seasoning 

200ml Pickled onions incl. pickle juice

2 Carrots

2 Celery stalks 

2 White onions

Butter for cooking  

The Make:

Chop lamb into 1 inch pieces. Place lamb into large bowl with flour. Add 1/2 tsp of both salt and pepper to the flour. Coat lamb evenly with seasoned flour. Heat a large knob of butter in a casserole pot. Brown off lamb in small batches in the pot. Set aside lamb on a plate. Add in jar of pickled onions including the pickling vinegar to deglaze casserole pot. Now add in chopped white onion. Stir everything together. Allow liquid to cook off and reduce by half. Add back in the lamb. Pour in the whiskey. Stir well and allow to heat for a moment so as the alcohol can cook off. Add in chopped carrots and celery. Fill pot with water up to the level of the ingredients. Place lid on pot and cook for 1 hour and 40 minutes on medium heat. Cook longer if necessary until meat easily comes apart. Serve with mashed potato and a generous glass of whiskey. Enjoy.