Slow-cooked lamb shoulder with stout and farro
The most perfect slow-cooked lamb with the tastiest sides!
TOTAL TIME 3 hours 35 minutes + standing | SERVES 4
INGREDIENTS
- 1 cup farro
- 1.7 kg lamb shoulder with bone
- 2 tbsp olive oil
- 2 large brown onions, cut into thin wedges
- 6 cloves garlic, peeled, smashed
- 8 fresh thyme sprigs
- ⅓ cup syrup
- 440 ml Guinness beer
- 1 cup beef stock
- ¼ cup fresh flat-leaf parsley leaves, chopped coarsely
- ⅓ cup malt vinegar
- 400 g potatoes
METHOD
PREHEAT the oven to 160°C. Place farro in a heatproof bowl; cover with boiling water. Stand for 20 minutes or until cooled; drain.
WASH and pat dry the lamb shoulder. Season the fat side of the lamb with sea salt and freshly ground black pepper.
HEAT oil in a large, heavy-based oven-proof pan or casserole dish on high heat. Cook lamb shoulder, fat-side down, for 8 minutes or until the fat is golden. Turn over; cook for a further 5 minutes. Transfer the lamb to a large plate.
POUR off all but 1 tablespoon of oil and fat from the pan. Add onions, garlic and thyme to the pan; stir to coat in the oil and to remove any bits stuck to the base of the pan. Cook for 5 minutes or until onions have softened.
ADD syrup, beer, stock, farro and parsley. Season.
RETURN lamb, skin-side up, to the pan; pour over malt vinegar. Cover; transfer lamb and farro mixture to the oven. Cook for 2 hours. Add potatoes to the pan; cook, uncovered, for a further 1 hour or until the meat is tender and almost falling off the bone, and the potatoes are cooked. Serve.
FOOD TEAM TIP: Farro is an ancient wholegrain with a delicious nutty taste that is available from delis. It can be replaced with spelt or pearl barley.
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Slow-cooked lamb shoulder with stout and farro
Ingredients
- 1 cup farro
- 1.7 kg lamb shoulder with bone
- 2 tbsp olive oil
- 2 large brown onions, cut into thin wedges
- 6 cloves garlic, peeled, smashed
- 8 fresh thyme sprigs
- ⅓ cup syrup
- 440 ml Guinness beer
- 1 cup beef stock
- ¼ cup fresh flat-leaf parsley leaves, chopped coarsely
- ⅓ cup malt vinegar
- 400 g potatoes
Instructions
Preheat the oven to 160°C. Place farro in a heatproof bowl; cover with boiling water. Stand for 20 minutes or until cooled; drain.
Wash and pat dry the lamb shoulder. Season the fat side of the lamb with sea salt and freshly ground black pepper.
Heat oil in a large, heavy-based oven-proof pan or casserole dish on high heat. Cook lamb shoulder, fat-side down, for 8 minutes or until the fat is golden. Turn over; cook for a further 5 minutes. Transfer the lamb to a large plate.
Pour off all but 1 tablespoon of oil and fat from the pan. Add onions, garlic and thyme to the pan; stir to coat in the oil and to remove any bits stuck to the base of the pan. Cook for 5 minutes or until onions have softened.
Add syrup, beer, stock, farro and parsley. Season.
Return lamb, skin-side up, to the pan; pour over malt vinegar. Cover; transfer lamb and farro mixture to the oven. Cook for 2 hours. Add potatoes to the pan; cook, uncovered, for a further 1 hour or until the meat is tender and almost falling off the bone, and the potatoes are cooked. Serve.
ALSO SEE: Slow-cooker mango ginger chutney lamb
Feature image: Aremedia
