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Gallery Stout-Braised Lamb Credit: Yuki Sugiura Recipe Summary prep: 1 hr 20 mins total: 5 hrs 35 mins Servings: 8
Ingredients Ingredient Checklist One 5-pound butterflied boneless lamb shoulder, trimmed of excess fat and cut in half Coarse salt and freshly ground pepper 3 tablespoons all-purpose flour 1 tablespoon extra-virgin olive oil 1 large onion, peeled and coarsely chopped 6 cloves garlic, minced (3 tablespoons) 2 sprigs rosemary 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 1 bottle (11.2 ounces) stout beer, such as Guinness 1 3/4 cups low-sodium chicken broth Store-bought tomato jam or fruit chutney, for serving
Gallery Stout-Braised Lamb Credit: Yuki Sugiura
Recipe Summary prep: 1 hr 20 mins total: 5 hrs 35 mins Servings: 8
Gallery
Stout-Braised Lamb Credit: Yuki Sugiura
Stout-Braised Lamb
Credit: Yuki Sugiura
Stout-Braised Lamb
Recipe Summary prep: 1 hr 20 mins total: 5 hrs 35 mins Servings: 8
Recipe Summary
prep: 1 hr 20 mins total: 5 hrs 35 mins
Servings: 8
prep: 1 hr 20 mins
total: 5 hrs 35 mins
prep:
1 hr 20 mins
total:
5 hrs 35 mins
Servings: 8
8
Ingredients
Ingredients
- One 5-pound butterflied boneless lamb shoulder, trimmed of excess fat and cut in half Coarse salt and freshly ground pepper 3 tablespoons all-purpose flour 1 tablespoon extra-virgin olive oil 1 large onion, peeled and coarsely chopped 6 cloves garlic, minced (3 tablespoons) 2 sprigs rosemary 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 1 bottle (11.2 ounces) stout beer, such as Guinness 1 3/4 cups low-sodium chicken broth Store-bought tomato jam or fruit chutney, for serving
Directions
Preheat oven to 325 degrees. Season lamb generously with salt and pepper. Sprinkle evenly with flour. Heat oil in a braiser pan or large deep-sided skillet over medium-high. Working in 2 batches, sear lamb, fat-side down first, until browned all over, 5 to 7 minutes a batch. Transfer to a platter.
Reduce heat to medium. Add onion to pan and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in garlic, rosemary, and tomato paste. Cook, stirring, until fragrant, about 1 minute.
Add Worcestershire, stout, and broth. Bring to a boil, scraping up browned bits from bottom of pan. Return lamb, fat-side up, and any accumulated juices to pan and return to a boil.
Cover pan and transfer to oven. Cook, spooning juices over lamb every 30 minutes, until meat is fork-tender, 2 1/2 to 3 hours. Remove from oven; uncover and let cool completely. Cover and refrigerate at least 1 day and up to 3 days.
Remove solidified fat from top. Place pan over medium-low and gently simmer, covered, until lamb is warmed through, about 15 minutes. Remove rosemary. Using 2 forks, shred meat into large pieces. Transfer to a tureen or other serving vessel. Pour braising liquid over lamb. Serve with jam or chutney.
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All Reviews for Stout-Braised Lamb
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All Reviews for Stout-Braised Lamb
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
