Meal Planning
More Tools
About Yummly
®/™©2024 Yummly. All rights reserved.
Add to Meal Planner
Ingredients
US|METRIC
8 SERVINGS
- 5 lb. lamb shoulder (butterflied boneless, trimmed of excess fat and cut in half)
- freshly ground pepper
- 3 Tbsp. all-purpose flour
- 1 Tbsp. extra-virgin olive oil
- 1 onion (large, peeled and coarsely chopped)
- 6 cloves garlic (minced, 3 tablespoons)
- 2 sprigs rosemary
- 2 Tbsp. tomato paste
- 2 Tbsp. worcestershire sauce
- 11.2 oz. stout beer (such as Guinness)
- 1 3/4 cups low sodium chicken broth
- tomato jam (Store-bought, or fruit chutney, for serving)
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
- 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.
NutritionView More
Unlock full nutritional details with subscription
480Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories480Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol185mg62% |
Sodium390mg16% |
Potassium960mg27% |
Protein59g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber<1g4% |
Sugars2g |
Vitamin A2% |
Vitamin C6% |
Calcium8% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note
Jot it down
Subscribe to Yummly to add notes