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1
Preheat the oven to 425 degrees F.
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2
Dry the lamb with paper towels and sprinkle it generously with salt and pepper.
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3
In a 5-inch-deep Dutch oven or other large ovenproof pot with a lid, heat the vegetable oil over medium-high heat until very hot but not smoking.
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4
Add the lamb in a single layer, in batches if necessary to avoid crowding, and brown well on all sides, about 15 minutes total; as the pieces are nicely browned, transfer them to a bowl.
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5
Add the butter to the pot and melt over medium-high heat.
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6
Add the onions and cook, stirring occasionally, until translucent, 7 to 9 minutes.
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7
Add the garlic and cook, stirring, for 1 minute more.
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8
Return the meat to the pot and add the beer.
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9
The liquid should cover the other ingredients; if it does not, add more beer.)
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10
Bring to a simmer, stirring to dissolve any brown crusty stuff in the bottom of the pan.
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11
Skim any film from the surface of the liquid, then cover, reduce the heat to low, and simmer gently until the lamb is tender, 1 1/2 to 2 hours.
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12
While the stew is cooking, roast the vegetables: In a medium bowl, toss 1 tablespoon of the olive oil with the potatoes and salt and pepper to taste.
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13
Spread the potatoes on a baking sheet and roast, stirring frequently, until golden brown and tender, about 25 minutes.
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14
Do the same with the carrots and parsnips, tossing them with the remaining 2 tablespoons oil, spreading on one baking sheet, and roasting for about 17 minutes.
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15
Check for doneness by tasting the vegetables; they should be slightly underdone.
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16
Remove from the oven.
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17
When the meat is tender, add the vegetables to the stew and simmer together for about 10 minutes more.
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18
Season with salt and pepper and serve.
