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Per serving
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- 1
Brown the lamb
Preheat the oven to 325°F. Cut the lamb shoulder into 1-inch cubes and pat dry. Heat the butter and olive oil in an ovenproof Dutch oven over medium-high heat. Working in batches so you don't crowd the pot, brown the lamb on all sides until deeply colored, then transfer to a plate, cover and keep warm.
- 2
Saute the vegetables
Slice the carrots and dice the onions. Add them to the Dutch oven and saute in the lamb drippings until softened and tender, about 6 to 8 minutes. Mince the garlic, add it in, and cook one minute more until fragrant.
- 3
Deglaze and assemble
Slowly pour in the chicken broth and Guinness, scraping up the browned bits from the bottom of the pot. Cube the potatoes and return the lamb to the pot along with the potatoes, bay leaves, thyme sprigs, rosemary sprigs, salt and pepper. Stir well. Add a small pinch of sugar to balance the bold flavor of the stout.
- 4
Braise low and slow
Cover with a lid and transfer to the oven. Braise for 1-1/2 to 2 hours, stirring gently every half hour, until the lamb is fork-tender and the liquid has thickened into a rich gravy. Discard the bay leaves and herb sprigs before serving.
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Guinness-Braised Lamb Stew with Root Vegetables
Created by: SundayPrepCo
Ingredients
- 2 lb lamb shoulder
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lb carrots
- 2 onions
- 3 garlic
- 1 1/2 cup chicken broth
- 12 oz Guinness stout
- 6 potatoes
- 4 bay leaves
- 2 fresh thyme
- 2 fresh rosemary
- 2 tsp salt
- 1 1/2 tsp black pepper
Instructions
- Brown the lambPreheat the oven to 325°F. Cut the lamb shoulder into 1-inch cubes and pat dry. Heat the butter and olive oil in an ovenproof Dutch oven over medium-high heat. Working in batches so you don't crowd the pot, brown the lamb on all sides until deeply colored, then transfer to a plate, cover and keep warm.
- Saute the vegetablesSlice the carrots and dice the onions. Add them to the Dutch oven and saute in the lamb drippings until softened and tender, about 6 to 8 minutes. Mince the garlic, add it in, and cook one minute more until fragrant.
- Deglaze and assembleSlowly pour in the chicken broth and Guinness, scraping up the browned bits from the bottom of the pot. Cube the potatoes and return the lamb to the pot along with the potatoes, bay leaves, thyme sprigs, rosemary sprigs, salt and pepper. Stir well. Add a small pinch of sugar to balance the bold flavor of the stout.
- Braise low and slowCover with a lid and transfer to the oven. Braise for 1-1/2 to 2 hours, stirring gently every half hour, until the lamb is fork-tender and the liquid has thickened into a rich gravy. Discard the bay leaves and herb sprigs before serving.