Ease of Preparation: Medium
Yield: 4
Ingredients:
Braised Lamb Shoulder:
- 1 bone-in lamb shoulder
- Salt and pepper
- 3 tablespoons (45 ml) olive oil
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 1 celery stalk, roughly chopped
- 1 bunch rosemary
- 3 cloves garlic, crushed
- 1 cup (24 ml) red wine
- 6 cups (1.4 L) lamb stock
Stout and Espresso Gravy:
- 3 tablespoons (45 ml) reserved lamb fat
- 3 tablespoons (45 ml) flour
- 1 cup (240 ml) stout beer
- ½ cup (120 ml) espresso
- Braising liquid from Braised Lamb Shoulder
- Salt and pepper
Method:
For the Braised Lamb Shoulder:
Warm a large, oven-safe pot over medium high heat. Preheat oven to 250 F (120 C)
Season lamb shoulder with salt and pepper.
Add the olive oil to the pot, then carefully add the lamb shoulder, searing well all over, about 5-6 minutes per side.
Remove the shoulder to a plate and carefully ladle any rendered lamb fat into a glass dish. Reserve both.
Add the carrots, onions, celery, garlic, and rosemary to the pot. Cook, stirring occasionally until the vegetables have coloured slightly, 2-3 minutes.
Add the red wine to the pot, stirring and scraping any browned bits off the bottom. Bring to a simmer and allow the wine to reduce by half, roughly 10-12 minutes.
Add the lamb stock and allow to return to the simmer.
Return the lamb to the pot, cover tightly and transfer to the oven for 10-12 hours.
Carefully remove the meat from the braising liquid, tent with foil, and set aside.
Strain the liquid through a fine mesh strainer and allow to cool to room temperature.
Remove the fat layer from the braising liquid.
For the Stout and Expresso Gravy:
Re-melt the reserved lamb fat to a saucepan set over medium heat.
Whisk in the flour and cook, whisking occasionally, until darkened and nutty smelling, about 5 minutes.
While whisking, add the beer and espresso. Bring the mixture to a simmer and cook for 1-2 minutes, whisking occasionally.
Slowly add the reserved braising liquid to the saucepan while whisking. Return the mixture to a simmer and cook until thickened, 3-4 minutes, whisking occasionally. Season with salt and pepper.
Warm the lamb shoulder in the oven for 10 minutes before pouring the gravy overtop and serving immediately.