Recipes Ingredients Meat & Poultry Lamb Recipes Stout-Braised Lamb By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 17, 2020 Print Share Share Tweet Pin Email Photo: Yuki Sugiura Prep Time: 1 hrs 20 mins Total Time: 5 hrs 35 mins Servings: 8 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. Ingredients One 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 ¾ cups low-sodium chicken broth Store-bought tomato jam or fruit chutney, for serving Directions 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. Print