This deliciously braised lamb shoulder literally melts in your mouth. It's perfect for holidays or just a family dinner. Serve it over rice or make some amazing tacos!
Preheat the oven to 325 degrees F. Have on hand an oven-safe dutch oven or casserole dish to cook the lamb in.
Rub the lamb with the salt, pepper, and rosemary.
Place the lamb in the pan and sear on each side until brown turning often.
Transfer the lamb and all of the garlic and shallot to the casserole dish.
Add the beer, broth, thyme, and carrots to the lamb.
Place in the oven covered with a lid or foil and cook for 2 hours turning the lamb over once or twice.
Turn the temperature up to 400 degrees and continue to cook the lamb until it feels fork tender.
Once the lamb is done transfer it to a plate and cover loosely with foil.
Whisk the flour into the liquid and gradually add the broth until simmering and the gravy has become thinner.
Once the gravy is done pass it through a sieve and transfer to a gravy dish. Shred the lamb into chunks and serve with potatoes and gravy on the side.
*Note* Depending on the size of your lamb, cooking time may vary. The real test will be when you test it with two forks and it pulls apart.