serves
4
prep
5 minutes
cook
2:45 hours
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
2:45
hours
difficulty
Easy
level
Ingredients
- 2 tbsp olive oil
- 1 lamb shoulder, about 2 kg (4 lb 8 oz)
- 2 onions, halved and sliced into wedges
- 4 garlic cloves, roughly chopped
- 1 large rosemary sprig
- 1 bay leaf
- 250 ml (9 fl oz/1 cup) stout
- 60 ml (2 fl oz/¼ cup) malt vinegar
- 250 ml (9 fl oz/1 cup) chicken stock
- 1 tbsp brown sugar
- steamed greens, to serve
Instructions
Preheat the oven to 160°C (315°F). Heat the oil in a flameproof, heavy-based casserole dish over high heat. Cook the lamb, skin side down, for 5 minutes, or until the fat is golden brown. Turn over and cook for another 5 minutes.
Strew the onion, garlic, rosemary and bay leaf over the lamb, then season well with sea salt and freshly ground black pepper. Use a large spoon or tongs to push the ingredients around in the pan, so the onion starts to sizzle in the oil. Cook for 5 minutes, or until the onion smells sweet and just starts to colour.
Add the stout, vinegar, stock and sugar. Give the pan a shake to loosen any bits that are stuck. Turn the lamb over a couple of times so the ingredients are well combined.
Cover with a tight-fitting lid, then transfer to the oven and bake for 2½-3 hours, or until the lamb easily pulls away from the bone. Remove from the oven, leave to rest for a while, then serve with steamed greens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
