This stout-braised lamb is most delicious made at least one day and up to three days ahead. If making the same day, skim excess fat from surface of braising liquid with a spoon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 5h35m
Number Of Ingredients 12
Steps:
- 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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Bl._. Ryan
[email protected]Delicious! This recipe is a surefire hit with my family and friends.
Dinolass Macule
[email protected]This is my new go-to lamb recipe. It's so easy to make and the results are always fantastic.
Gabriel Gee
[email protected]Not worth the effort. The lamb was tough and the sauce was bland.
Usman Maken
[email protected]The lamb was a bit overcooked, but the sauce was phenomenal. Overall, a solid recipe that I'll try again.
Parveen Akhter
[email protected]Meh, it was okay. The lamb was a bit dry and the sauce was too sweet for my taste.
Abubakar Mohamed
[email protected]This recipe is a keeper! The lamb was fall-off-the-bone tender and the sauce was divine. Will definitely make it again and again.
MOATH MOMANI
[email protected]The best lamb dish I've ever had. The stout marinade really makes all the difference.
Ashley Shipman
[email protected]Followed the recipe to a T and it turned out amazing! Even my picky kids loved it.
Qasim Bajwa
[email protected]Not a fan of lamb but this dish changed my mind. The meat was so soft and the sauce was rich and tasty. Definitely making this again!
hamid rahmani
[email protected]This lamb dish was incredibly tender and bursting with flavor. The stout added a rich, malty depth that perfectly complemented the lamb.