You may also like
Categories:
lamb shoulder butterflied freshly ground pepper all-purpose extra-virgin olive oil onion garlic rosemary tomato paste Worcestershire sauce stout chicken broth tomato
Viewed: 37 - Published at: 6 years agoIngredients
- 5 pounds lamb shoulder butterflied boneless, trimmed of excess fat and cut in half
- freshly ground pepper
- 3 tablespoons all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 1 onion large, peeled and coarsely chopped
- 6 cloves garlic minced, 3 tablespoons
- 2 sprigs rosemary
- 2 tablespoons tomato paste
- 2 tablespoons worcestershire sauce
- 11 1/4 ounces stout beer such as Guinness
- 1 3/4 cups low sodium chicken broth
- tomato jam Store-bought, or fruit chutney, for serving
Method
- 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.
