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Slow Cooked beer Braised Lamb Shoulder

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!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
15 minutes
Total Time 4 hours
Servings 6
Calories 67kcal
Author foodnessgracious

Ingredients

  • 2.5-3 pounds American boneless lamb shoulder
  • 2 tbsp olive oil
  • 1 tbsp garlic minced
  • 1/2 shallot diced
  • 1 pinch salt and black pepper
  • 2 tbsp rosemary chopped
  • 1 cup IPA beer
  • 1/2 cup beef broth
  • 3-4 sprigs thyme
  • 3-4 rainbow carrots peeled and chopped
  • 2 tbsp all purpose flour
  • 3 cups beef broth

Instructions

  • Preheat the oven to 325 degrees F. Have on hand an oven-safe dutch oven or casserole dish to cook the lamb in.
  • In a large enough pan to hold the lamb, heat the olive oil.
  • Add the diced shallot and garlic and cook for a few minutes.
  • 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.
  • After 2 hours take the lid off and cook for another hour.
  • 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.
  • Skim all of the fat from the dish and discard along with the carrots and thyme sprigs.
  • Transfer the remains to a pan and add 2 tbsp flour.
  • 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. 

Nutrition

Serving: 1cup | Calories: 67kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Sodium: 528mg | Potassium: 93mg | Vitamin A: 60IU | Vitamin C: 2.1mg | Calcium: 26mg | Iron: 0.8mg