Beer-Braised Lamb Shoulder - From the Test Kitchen

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer retains flavor while reducing alcohol content.

lamb shoulder

🥗Healthier: pork shoulder

💰Cheaper: chicken thighs

Pork shoulder provides similar richness at a lower cost.

Season the 5 lb boneless and butterflied lamb shoulder with more salt and black pepper than you think it could take.

Sprinkle 1/4 cup of all-purpose flour over the lamb shoulder.

Preheat a large braising pan or straight-sided skillet over medium-high heat until hot.

Add about 1 tablespoon of olive oil to the pan.

Sear the lamb shoulder fat side down for a few minutes per side until it develops a nice golden brown crust.

Remove the lamb from the pan and set aside.

Reduce the temperature to medium and add 1 large coarsely chopped onion to the pan, stirring to soften and scrape up the bottom.

Add 6 cloves of peeled and minced garlic to the onions and cook for about a minute.

Stir in 2 sprigs of rosemary and 2 tablespoons of tomato paste, caramelizing the paste for a minute or two.

Pour in 2 tablespoons of Worcestershire sauce and 1 bottle of stout beer, scraping the bottom of the pan.

Add 1 and 3/4 cup of low sodium chicken broth and bring the mixture to a simmer, cranking the heat up to high to speed it up.

Return the lamb to the pan, ensuring it is about 2/3 submerged in the liquid.

Bring the mixture back to a boil, then cover with a lid and transfer to a preheated 325°F oven.

Braise for about 2 and 1/2 to 3 hours until the lamb is fork tender.

Remove the pot from the oven and let it cool to room temperature before refrigerating for 1 to 3 days to allow flavors to meld.

Reheat the lamb over medium flame until warmed through, about 15 minutes.

Shred the meat into bite-sized pieces using two forks.

Serve with roasted root vegetables like carrots, parsnips, celery root, and potatoes, along with the braising liquid and optional toppings like watercress or tomato jam.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens