The only thing better than the rich, tender lamb is the sticky ale & honey gravy it swims in.
Inspired by an unforgettable pub meal in Tasmania, this Pub-Style Slow Braised Lamb Shoulder is the ultimate weekend project that rewards you with incredible flavour. Boneless lamb shoulder is seared until golden, then slowly braised with vegetables, herbs, pale ale, and a touch of honey until it’s fork-tender. The magic finishes in the oven for a crispy exterior, while the braising liquid transforms into a rich, glossy ale and honey gravy that’s absolutely irresistible. It’s a showstopping centrepiece that’s surprisingly simple to make.
Some of the best recipes start with a great meal you can’t forget. For me, it was a slow-braised lamb shoulder at a rustic pub on Bruny Island. The meat was fall-apart tender, and the gravy had this incredible depth from beer and a touch of honey. I knew I had to crack the code at home.
After some tweaking, this version nails it. It’s become my secret weapon for weekends when only something deeply satisfying will do. It’s not fussy – just sear, braise, and let the oven do its thing. The real magic is in that gravy you make from the braising liquid. Trust me, you’ll want to pour it on everything.
Why You’ll Love This Recipe
This isn’t just another lamb roast. It’s a guaranteed crowd-pleaser that turns simple ingredients into something extraordinary. Here’s why it works:
- Unbeatable Texture: Slow braising transforms a tough cut into melt-in-your-mouth tender lamb, finished with a crispy, golden crust from a quick blast of high heat.
- The Gravy is Everything: Don’t waste the braising liquid. Reduced and strained, it becomes a rich, sticky, flavour-packed gravy that’s the true hero of the dish.
- Pub-Worthy Flavour at Home: It captures that deep, comforting, complex taste of a classic pub meal, with the malty notes of ale and a hint of sweet honey balancing perfectly.
- Simple, Forgiving Process: While it takes time, most of it is hands-off braising in the oven. It’s hard to mess up, making it perfect for a stress-free weekend centrepiece.
- Make-Ahead Friendly: You can braise the lamb a day or two ahead and simply reheat it before crisping up the outside and making the gravy, it’s ideal for entertaining.
My Top Tips
Follow these simple tips to ensure your braised lamb turns out perfectly every time:
- Get the Sear Right: Take your time browning the lamb. A deep, golden crust equals more flavour in the pot and a better-looking final roast.
- Trust the Low and Slow: Don’t rush the braising time. The 2.5 hours at a low temperature is what breaks down the connective tissue into that dreamy, pull-apart texture.
- Don’t Skip Straining the Gravy: Pushing the softened vegetables through the sieve is the secret to a gravy with incredible body and depth. It’s worth the extra minute.
- Crisp it Up: The final blast of high heat isn’t optional. It transforms the soft, braised exterior into a deliciously crispy contrast to the tender meat inside.
- Make it Ahead: This is a fantastic do-ahead dish. Braise the lamb completely, let it cool in its liquid, and store it in the fridge for up to 2 days. Reheat gently in the liquid before the final crisping step.
What to Serve With Your Lamb
While I serve it with the classic trio of whole roasted baby potatoes, steamed greens, and baby spinach, just like they did on Bruny Island, this lamb is incredibly versatile. For the ultimate comfort food plate, smother everything in a heap of creamy mashed potatoes or parsnip purée. If you want to stretch it further, shred the tender meat back into that glorious gravy and serve it as a hearty stew with crusty bread for dipping. It also makes a spectacular pasta sauce; toss shredded lamb and gravy with wide pappardelle noodles. And let’s be honest, the leftovers make an unbeatable sandwich the next day, piled high in a roll with some pickled onions.
Storage & Reheating
Fridge: Store leftover slow braised lamb shoulder and gravy separately in airtight containers for 3-4 days. The flavours improve overnight!
Make-Ahead: You can braise the lamb completely 1-2 days ahead. Let it cool in its liquid, then refrigerate. Reheat gently in the liquid before the final crisping step.
Freezer: Freeze shredded lamb with some gravy in a sealed container for up to 2 months. Thaw in the fridge and reheat gently.
Reheating: Reheat lamb gently in a covered dish in the oven or in the gravy on the stovetop to prevent drying out.
FAQ’s
Can I use a different cut of lamb?
Lamb shoulder is ideal for braising due to its fat content. Leg of lamb will work but can be leaner and may dry out slightly.
What can I use instead of pale ale?
A mild beer like lager works well. For a non-alcoholic version, use extra chicken stock plus an extra teaspoon of honey.
My gravy is too thin. How can I thicken it?
If your gravy hasn’t reduced enough, mix 1 teaspoon of cornflour with 1 tablespoon of cold water and whisk it into the simmering gravy until it thickens.
Can I cook slow braised lamb shoulder in a slow cooker?
Yes. After browning the lamb and veg, transfer everything to a slow cooker and cook on LOW for 7-8 hours. You’ll need to reduce the gravy separately in a saucepan.
This Pub-Style Slow Braised Lamb Shoulder delivers restaurant-quality comfort with minimal fuss. Simple ingredients, slow cooking, and that rich gravy do all the heavy lifting. Give it a go this weekend and let me know how it turns out!
More Comfort Food Recipes:
- Hearty Red Wine Beef Stew with Carrots & Potatoes
- Red Wine Braised Lamb Shanks (Fall-Apart Tender)
- Fall-Apart Beef Shin Ragu with Pappardelle
- Slow Cooked Mexican Chilli Beef (Chunky Chilli Con Carne)
- Easy Spaghetti & Meatballs
Pub-Style Slow-Braised Lamb Shoulder
Ingredients
- 2 tablespoons olive oil
- 1.2kg boneless lamb shoulder
- 2 tablespoons plain flour, seasoned well with salt and pepper
- 2 small brown onions, quartered
- 2 carrots, roughly chopped
- 1 stalk celery, roughly chopped
- 8 cloves garlic, lightly smashed
- 375ml can pale ale beer (I used a can of Balter AXP)
- 2 tablespoons honey
- 2 cups (500ml) good quality chicken stock
- 2 bay leaves (or 1 dried)
- 6 sprigs thyme
- 1 sprig rosemary
TO SERVE – OPTIONAL (SEE OTHER SUGGESTIONS IN POST ABOVE)
- Whole baked baby chat potatoes
- Steamed green beans
- Baby spinach leaves
Instructions
SEAR THE LAMB
- Preheat oven to 160°C (140°C fan). Heat oil in a large, heavy ovenproof pot over high heat. Season the lamb shoulder well with the seasoned flour. Sear for 8-10 minutes until deeply browned all over. Transfer to a plate.
BUILD THE BRAISE
- In the same pot, add the onion, carrot, celery, and garlic. Cook for 5 minutes until softened. Pour in the pale ale, let it bubble for 1 minute, then stir in the honey, chicken stock, and herbs. Bring to a gentle boil. Return the lamb to the pot, nestling it into the liquid and vegetables. Cover tightly with a lid.
BRAISE UNTIL TENDER
- Transfer the pot to the oven. Cook for 2.5 hours, turning the lamb twice, until it is very tender and almost falling apart.
CRISP THE LAMB
- Remove the lamb from the pot and place it on a lined baking tray. Increase the oven temperature to 200°C (180°C fan). Roast the lamb for 20-25 minutes until the top is golden and crispy.
MAKE THE GRAVY
- While the lamb crisps, strain the entire contents of the braising pot through a sieve into a saucepan. Use a spoon to firmly press all the juices and soft vegetable pulp through. Discard the solids left in the sieve. Bring the liquid to a rapid boil and cook until reduced by half and thickened to a rich gravy. Season to taste.
SERVEV
- Slice or pull the lamb into large chunks. Serve with the hot gravy poured over the top, alongside your chosen sides.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Beer Choice: A standard pale ale or lager works perfectly. Avoid strongly hopped or bitter beers, as the flavour can become too intense when reduced.
- Gravy is Key: Don’t rush reducing the braising liquid. A rapid, rolling boil is needed to concentrate the flavours and achieve a rich, glossy sauce.
- Make it Ahead: This dish benefits from being made a day in advance. Complete the braising step, let the lamb cool in its liquid, and refrigerate overnight. The next day, skim off any solidified fat, then reheat the lamb gently in the liquid before crisping and making the gravy.
- Vegetable Prep: Roughly chopping the onions, carrots, and celery is fine—they’re there for flavour and will be strained out. No need for perfect dice.
- Leftover Magic: Shred any leftover lamb and reheat it gently in the gravy. It makes an incredible filling for pies, a topping for creamy polenta, or a sandwich filler.
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