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1
Rub the lamb with the spice blend and place in a slow cooker.
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2
Add all the chopped vegetables and garlic cloves over and around the lamb.
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3
Pour in 4 of the 6 bottles of stout beer, then add enough water just to cover the lamb.
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4
Turn the slow cooker on high, cover, and cook for 4 to 5 hours, or until the lamb easily shreds from the bone.
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5
While the lamb is braising, combine the mayonnaise and teriyaki in a small mixing bowl and store in the refrigerator until ready to use.
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6
When the lamb is within 1/2 hour or so of being done, start reducing the other 2 bottles of stout in a small pot or saucepan on medium to high heat, allowing the beer to reduce by 1/2.
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7
When fully reduced, add the sugar and stir.
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8
Taste your reduction; depending on your favorite stout you may need to adjust the amount of sugar to counteract the bitterness of the beer.
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9
When seasoned to your liking, turn the heat down to low and cover.
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10
When your lamb is ready (the meat is tender and shreds easily), remove the leg from the slow cooker and place in a baking pan.
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11
Allow the lamb to rest and cool while transferring your braising liquid from the slow cooker into a large pot.
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12
Be sure to pour the liquid through a strainer to remove the cooked vegetables.
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13
Discard the vegetables and skim clear the fat and oil from the top of the braising liquid.
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14
Put over medium-high heat and reduce by 1/4.
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15
When reduced, add the au jus mix, to taste.
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16
Stir thoroughly and place over medium heat.
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17
The first step of shredding your lamb is removing the three main bones (while shredding, wear gloves and have a bowl of ice water to cool your hands as the meat will still be very hot).
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18
Next, remove all non-edible connective tissue and cartilage.
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19
As you begin shredding the meat you will be able to identify what is good meat and what isn't.
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20
After discarding the bad from the good, you are ready to shred the rest of the meat.
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21
Place 6 to7 ounces of shredded lamb per serving in a saute pan over medium-high heat.
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22
Add a small ladle, or about 1/4 cup, of the stout reduction to the pan and cover.
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23
When the lamb comes back up to temperature, stir, then top with some shredded cheese and cover to melt.
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24
Toast your hoagie rolls to your liking and spread the teriyaki mayo on the rolls.
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25
Place the lamb on a hoagie.
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26
Cut in half and serve with the au jus and your favorite side.
