Recipe Provided By"Foodness Gracious"
3 hrs 30 min
- 2-1/2 to 3 pounds boneless American Lamb shoulder
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1/2 shallot, diced
- 2 tablespoons rosemary, chopped
- 1 pinch salt and black pepper
- 1 cup IPA beer
- 1/2 cup beef broth
- 3 to 4 sprigs thyme
- 3 to 4 rainbow carrots peeled and chopped
- 2 tablespoons all-purpose flour
- 3 cups beef broth
In a large pan, heat oil. Add garlic and shallot; cook for a few minutes.
Rub lamb with rosemary, salt, and pepper. Add American lamb to the pan; sear on each side until brown, turning often.
Transfer lamb, garlic, and shallot to a large casserole dish or oven-safe Dutch oven. Add beer, broth, thyme, and carrots to the lamb. Place in the oven covered with a lid or foil; cook at 325 degrees F for 2 hours, turning lamb once or twice. Remove the lid; cook for another hour. Increase temperature to 400 degrees F; continue to cook lamb until fork tender.
Once lamb is done, transfer to a plate and cover loosely with foil. Skim all fat from the casserole dish; discard along with carrots and thyme sprigs. Transfer the remaining liquid to a pan; add flour. Whisk flour into liquid; gradually add broth until simmering and gravy has become thinner. Pass the gravy through a sieve; transfer to a gravy dish.
Shred lamb into chunks; serve with potatoes and gravy on the side.
NOTE: Depending on the size of your lamb, cooking time may vary.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest