Stout Braised Leg of Lamb

Last Updated on February 11, 2021

This Stout Braised Leg of Lamb is tender and flavourful - a Sunday family dinner worthy of a dinner party. The lamb is slowly braised over 4 hours in a sauce made with stout that imparts a deep rich flavour to the falling-off-the-bone-tender lamb.

 

This Stout Braised Leg of Lamb is tender and flavourful – a Sunday family dinner worthy of a dinner party. The lamb is slowly braised over 4 hours in a sauce made with stout that imparts a deep rich flavour to the falling-off-the-bone-tender lamb.

 

This Stout Braised Leg of Lamb is tender and flavourful - a Sunday family dinner worthy of a dinner party. The lamb is slowly braised over 4 hours in a sauce made with stout that imparts a deep rich flavour to the falling-off-the-bone-tender lamb.

 

 

Stout Braised Leg of Lamb

Ingredients:

1 tablespoon vegetable oil
1/2 Lamb Leg (or 4 Shanks)
1 medium onion, chopped
4 cloves garlic, chopped
2 carrots, chopped
2 celery sticks, chopped
2 tablespoons tomato puree
1 (330ml) can Guinness® or stout
480ml beef stock
3 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
salt and pepper to taste

Directions:

Preheat the oven to 300 degrees F.

Rub the lamb all over with olive oil and season with salt and pepper.

Heat a large cast iron Dutch oven over medium-high heat until its hot. Add the lamb and sear on all side until browned all over. Remove the lamb to a plate.

Add onion, garlic, carrots, celery and tomato purée and sautée until onions start to soften.

Stir in the stout and stock then place rosemary, thyme, and bay leaves on top, placing the lamb leg on top of the herbs.

Place the lid on the pot and bake in the oven for 4 hours, basting occasionally.

After 4 hours, the lamb will be so tender it will easily fall off the bone.

Remove the lamb to a clean plate, cover with foil and allow it to rest for 10 minutes before serving.

Meanwhile, strain the sauce into a medium saucepan and simmer until reduced.

Serve the lamb with the sauce.

 

This Stout Braised Leg of Lamb is tender and flavourful - a Sunday family dinner worthy of a dinner party. The lamb is slowly braised over 4 hours in a sauce made with stout that imparts a deep rich flavour to the falling-off-the-bone-tender lamb.

 

This Stout Braised Leg of Lamb is tender and flavourful - a Sunday family dinner worthy of a dinner party. The lamb is slowly braised over 4 hours in a sauce made with stout that imparts a deep rich flavour to the falling-off-the-bone-tender lamb.

Stout Braised Leg of Lamb

Stout Braised Leg of Lamb

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 Lamb Leg, or 4 Shanks
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 2 tablespoons tomato puree
  • 1 (330mcan Guinness® or stout
  • 480 ml beef stock
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 300 degrees F.
  2. Rub the lamb all over with olive oil and season with salt and pepper.
  3. Heat a large cast iron Dutch oven over medium-high heat until its hot. Add the lamb and sear on all side until browned all over. Remove the lamb to a plate.
  4. Add onion, garlic, carrots, celery and tomato purée and sautée until onions start to soften.
  5. Stir in the stout and stock then place rosemary, thyme, and bay leaves on top, placing the lamb leg on top of the herbs.
  6. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally.
  7. After 4 hours, the lamb will be so tender it will easily fall off the bone.
  8. Remove the lamb to a clean plate, cover with foil and allow it to rest for 10 minutes before serving.
  9. Meanwhile, strain the sauce into a medium saucepan and simmer until reduced.
  10. Serve the lamb with the sauce.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

This Stout Braised Leg of Lamb is tender and flavourful - a Sunday family dinner worthy of a dinner party. The lamb is slowly braised over 4 hours in a sauce made with stout that imparts a deep rich flavour to the falling-off-the-bone-tender lamb.

 

 

4 thoughts on “Stout Braised Leg of Lamb

  1. It’s been a long time since we’ve had lamb. I’ll have to show this to my husband and see if he’s up to making it for us.

  2. Whilst I adore falling-off-the-bone-tender meat, I’ve never been partial to lamb and I think that’s because we had so much mutton as children which I hated but it was a cheap joint which is why we had it often I guess.

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