Best 3 Stout Braised Lamb Recipes

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**Aromatic Stout-Braised Lamb: A Culinary Symphony of Rich Flavors and Comforting Textures**

Indulge in the exquisite flavors and heartwarming aromas of stout-braised lamb, a culinary masterpiece that elevates the humble lamb shank to new heights of deliciousness. Braised to perfection in a symphony of rich stout beer, aromatic vegetables, and savory herbs, this dish captivates the senses with its tender meat, succulent vegetables, and a luscious gravy that promises to tantalize your taste buds. Accompany this delightful main course with a selection of our carefully curated side dish recipes, each designed to complement the bold flavors of the lamb and create a truly unforgettable dining experience. From creamy mashed potatoes and roasted vegetables to a refreshing salad and crusty bread, these accompaniments will elevate your meal to new levels of culinary bliss.

Let's cook with our recipes!

STOUT-BRAISED LAMB SHANKS



Stout-Braised Lamb Shanks image

You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.

Provided by Nick Russell

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h50m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
4 lamb shanks
1 onion, chopped
4 cloves garlic, chopped
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
1 (12 fluid ounce) bottle stout (such as GuinnessĀ®) or porter
1 (14 ounce) can beef broth
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 sprig fresh rosemary
salt and pepper to taste

Steps:

  • Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
  • Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
  • Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.

Nutrition Facts : Calories 347.5 calories, Carbohydrate 16.2 g, Cholesterol 89.3 mg, Fat 15.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.4 g

STOUT-BRAISED LAMB



Stout-Braised Lamb image

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

One 5-pound butterflied boneless lamb shoulder, trimmed of excess fat and cut in half
Coarse salt and freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
1 large onion, peeled and coarsely chopped
6 cloves garlic, minced (3 tablespoons)
2 sprigs rosemary
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 bottle (11.2 ounces) stout beer, such as Guinness
1 3/4 cups low-sodium chicken broth
Store-bought tomato jam or fruit chutney, for serving

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.

STOUT BRAISED LAMB DIP



Stout Braised Lamb Dip image

Provided by Food Network

Time 5h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 leg of lamb
1/2 cup your favorite spice blend (recommended:Squirrelly Beaver Season All)
2 cups chopped celery
2 cups chopped white onion
2 cups chopped carrots
1 cup garlic cloves
6 bottles dark stout beer
1 cup mayonnaise
3 tablespoons teriyaki sauce
2 teaspoons sugar
1 packet au jus mix or beef bouillon
Small block Cheddar, grated
6 to 8 hoagie rolls

Steps:

  • Rub the lamb with the spice blend and place in a slow cooker. Add all the chopped vegetables and garlic cloves over and around the lamb. Pour in 4 of the 6 bottles of stout beer, then add enough water just to cover the lamb. Turn the slow cooker on high, cover, and cook for 4 to 5 hours, or until the lamb easily shreds from the bone.
  • While the lamb is braising, combine the mayonnaise and teriyaki in a small mixing bowl and store in the refrigerator until ready to use.
  • 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. When fully reduced, add the sugar and stir. Taste your reduction; depending on your favorite stout you may need to adjust the amount of sugar to counteract the bitterness of the beer. When seasoned to your liking, turn the heat down to low and cover.
  • 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. Allow the lamb to rest and cool while transferring your braising liquid from the slow cooker into a large pot. Be sure to pour the liquid through a strainer to remove the cooked vegetables. Discard the vegetables and skim clear the fat and oil from the top of the braising liquid. Put over medium-high heat and reduce by 1/4. When reduced, add the au jus mix, to taste. Stir thoroughly and place over medium heat.
  • 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). Next, remove all non-edible connective tissue and cartilage. As you begin shredding the meat you will be able to identify what is good meat and what isn't. After discarding the bad from the good, you are ready to shred the rest of the meat.
  • Place 6 to7 ounces of shredded lamb per serving in a saute pan over medium-high heat. Add a small ladle, or about 1/4 cup, of the stout reduction to the pan and cover. When the lamb comes back up to temperature, stir, then top with some shredded cheese and cover to melt.
  • Toast your hoagie rolls to your liking and spread the teriyaki mayo on the rolls. Place the lamb on a hoagie. Cut in half and serve with the au jus and your favorite side.

Tips:

  • Use a good quality stout beer for braising the lamb. A dark, full-bodied stout will add rich flavor to the dish.
  • Brown the lamb shanks in a large pot or Dutch oven over medium-high heat before braising. This will help to develop flavor and color.
  • Add plenty of vegetables to the braising liquid. Carrots, celery, and onions are all good choices.
  • Season the braising liquid with salt, pepper, and other herbs and spices. Bay leaves, thyme, and rosemary are all good choices.
  • Bring the braising liquid to a boil, then reduce the heat to low and simmer for at least 2 hours, or until the lamb is fall-off-the-bone tender.
  • Serve the braised lamb with mashed potatoes, roasted vegetables, or your favorite side dish.

Conclusion:

Stout-braised lamb is a hearty and flavorful dish that is perfect for a cold winter night. The lamb is braised in a rich and flavorful stout beer, which gives it a deep, complex flavor. The vegetables in the braising liquid add sweetness and texture to the dish. Stout-braised lamb is a dish that is sure to impress your friends and family.

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