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Stout-Braised Lamb

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Yuki Sugiura

Source: Martha Stewart Living, March 2015


  • 1 5-pound butterflied boneless lamb shoulder, trimmed of excess fat and cut in half
  • Coarse salt and freshly ground pepper
  • 3 tablespoons all-purpose flour
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, peeled and coarsely chopped
  • 6 cloves garlic, minced (3 tablespoons)
  • 2 sprigs rosemary
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 bottle (11.2 ounces) stout beer, such as Guinness
  • 1 3/4 cups low-sodium chicken broth
  • Store-bought tomato jam or fruit chutney, for serving


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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