Stout Braised Lamb Recipe

Name: Stout Braised Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
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.

4340

kcal

Calories

467

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Stout Braised Lamb falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stout Braised Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions