Pub-Style Slow-Braised Lamb Shoulder
This Pub-Style Slow-Braised Lamb Shoulder delivers fall-apart tender meat with a crispy exterior, bathed in a rich, sticky gravy made with pale ale and honey. An impressive but simple centrepiece perfect for a comforting weekend feast.
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.