STOUT-BRAISED LAMB
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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Linza Legrand
[email protected]I'm not a fan of lamb, but I tried this recipe and it was surprisingly good. The stout braising liquid really mellowed out the flavor of the meat and the vegetables were perfectly cooked.
Dennis Wanami
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes that don't require a lot of ingredients or steps.
Zekeriya Jemal
[email protected]I love this recipe! The lamb is always so tender and the sauce is perfect. I've made it several times and it's always a hit with my family and friends.
Muktar Muktar
[email protected]This is the best lamb recipe I've ever tried. The meat was so tender and juicy, and the sauce was to die for. I will definitely be making this again and again.
Mia Barber
[email protected]I made this recipe for a dinner party and it was a huge hit. The lamb was so tender and the sauce was perfect. I will definitely be making this again.
Arya Shah
[email protected]I wasn't sure how the stout would taste in this dish, but I was pleasantly surprised. It added a really nice depth of flavor to the lamb and the vegetables.
Jannie Van staden
[email protected]This dish is a bit time-consuming to make, but it's worth it. The lamb is fall-off-the-bone tender and the sauce is incredible. I served it with mashed potatoes and it was a perfect meal.
Davika Daveka
[email protected]I've made this recipe several times and it always turns out great. The lamb is always tender and juicy, and the sauce is rich and flavorful. I highly recommend it!
Sm ikbal Hossain
[email protected]This recipe is a keeper! The lamb was so tender and flavorful, and the sauce was perfect. I served it over rice and it was a hit with my family.
Ff adammm
[email protected]The sauce was a bit too salty for my taste, but the lamb was cooked perfectly. Next time I'll use less salt in the braising liquid.
Bertha Banda
[email protected]I'm not a big fan of lamb, but I loved this recipe. The stout braising liquid really mellowed out the flavor of the meat and the vegetables were perfectly cooked. I'll definitely be making this again.
Sphosam September
[email protected]This is one of my favorite lamb recipes. The stout gives it a really unique flavor and the meat is always so tender. I highly recommend it.
unasked-unifier
[email protected]I followed the recipe exactly and the dish turned out amazing. The lamb was so tender and juicy, and the sauce was perfect. I served it with roasted potatoes and green beans and it was a feast!
Hacker Khan
[email protected]The lamb was a bit tough, but the sauce was delicious. I think I'll try cooking it for a longer period of time next time.
Anwar Mahamed
[email protected]This dish is a must-try for any lamb lover. The stout adds a wonderful depth of flavor to the meat and the vegetables. I will definitely be making this again.
Yama Khan
[email protected]I've made this recipe a few times now and it always turns out perfectly. The lamb is so tender and the sauce is to die for. I highly recommend it!
Nicole Hibbert
[email protected]This stout-braised lamb recipe is an absolute winner! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.