Peel and cut the Carrot (1) into 1/2 inch slices on the diagonal; place in a medium bowl. Peel and dice the Yellow Onion (1) into 1/2-inch pieces; set aside.
Cut the Celery Hearts (2) into 1/2-inch diced pieces; add to bowl with carrots. Cut the Yukon Gold Potato (4 ounce) into 2-inch diced pieces; add to bowl.
Remove the stems from the Fresh Rosemary (0.25 ounce) needles and discard stems. Finely chop rosemary needles; add to bowl with carrots. Remove the stems from the Fresh Parsley (0.25 ounce) leaves and discard. Rough chop parsley leaves and set aside.
In a second medium bowl, combine Water (3 cup) and Beef Bouillon Cube (3). Hold.
In a large bowl, combine All-Purpose Flour (1 tablespoon) with Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon). Stir to combine.
Pat dry the Lamb Shoulder (12 ounce) with paper towels and cut the lamb cubes in half. Add to flour mixture. Dredge the lamb in flour mixture, shaking off excess flour.
Heat a 3-inch deep sauté pan over high heat and add Olive Oil (2 tablespoon). When the oil is hot carefully add the lamb and cook for 3 minutes on each side until browned. Transfer to a plate.
In the same pan over high heat add Olive Oil (1 tablespoon). Add onion, cook and stir occasionally until onion begins to soften and caramelize; about 5 minutes. Add the Port Cooking Wine (1/4 cup) and reduce for 30 seconds.
Add rosemary, potatoes, carrots and celery; cook for 2 minutes. Stir in beef broth and Demi-Glace (1 ounce) and bring to a boil.
Return lamb to the pan and cover. Simmer until lamb is tender for about 30 minutes. Season with Salt (1/2 teaspoon) and Ground Black Pepper (1/4 teaspoon). Stir in parsley just before serving.
In the center of two bowls, place the Irish lamb stew.