Slow-Cooked Beer-Braised Lamb Shoulder
3 1/2 hrs.
2.5-3 pounds boneless lamb shoulder
2 tablespoons olive oil
1 tablespoon garlic, minced
1/2 shallot diced
1 pinch salt and black pepper
2 tablespoons rosemary, chopped
1 cup IPA beer
1/2 cup beef broth
3-4 sprigs thyme
3-4 rainbow carrots peeled and chopped
2 tablespoons all-purpose flour
3 cups beef broth
- Preheat the oven to 325°F. Use an oven-safe Dutch oven or casserole dish to cook the lamb in.
- In a large enough pan to hold the lamb, heat the olive oil. Add the diced shallot and garlic and cook for a few minutes.
- Rub the lamb with the salt, pepper, and rosemary.
- Place the lamb in the pan and sear on each side until brown, turning often.
- Transfer the lamb, garlic and shallot to the casserole dish.
- Add the beer, broth, thyme, and carrots to the lamb. Place in the oven covered with a lid or foil and cook for 2 hours turning the lamb over once or twice.
- After 2 hours take the lid off and cook for another hour. Turn the temperature up to 400°F and continue to cook the lamb until it is fork tender and pulls apart easily. Once the lamb is done transfer it to a plate and cover loosely with foil.
- Skim all of the fat from the dish and discard along with the carrots and thyme sprigs.
- Transfer the remains to a pan and add flour. Whisk the flour into the liquid and gradually add the broth until simmering and the gravy has become thinner.
- Once the gravy is done pass it through a sieve and transfer to a gravy dish. Shred the lamb into chunks and serve with potatoes and gravy on the side.
Source: American Lamb Board