Stout Braised Lamb

• 5 pounds lamb shoulder butterflied boneless, trimmed of excess fat and cut in half
• freshly ground pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon extra-virgin olive oil
• 1 onion large, peeled and coarsely chopped
• 6 cloves garlic minced, 3 tablespoons
• 2 sprigs rosemary
• 2 tablespoons tomato paste
• 2 tablespoons worcestershire sauce
• 11 1/4 ounces stout beer such as Guinness
• 1 3/4 cups low sodium chicken broth
• tomato jam Store-bought, or fruit chutney, for serving

1. Preheat oven to 325 degrees. Season lamb generously with salt and pepper. Sprinkle evenly with flour. Heat oil in a braiser pan or large deep-sided skillet over medium-high. Working in 2 batches, sear lamb, fat-side down first, until browned all over, 5 to 7 minutes a batch. Transfer to a platter.
2. Reduce heat to medium. Add onion to pan and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in garlic, rosemary, and tomato paste. Cook, stirring, until fragrant, about 1 minute.
3. Add Worcestershire, stout, and broth. Bring to a boil, scraping up browned bits from bottom of pan. Return lamb, fat-side up, and any accumulated juices to pan and return to a boil.
4. Cover pan and transfer to oven. Cook, spooning juices over lamb every 30 minutes, until meat is fork-tender, 2 1/2 to 3 hours. Remove from oven; uncover and let cool completely. Cover and refrigerate at least 1 day and up to 3 days.
5. Remove solidified fat from top. Place pan over medium-low and gently simmer, covered, until lamb is warmed through, about 15 minutes. Remove rosemary. Using 2 forks, shred meat into large pieces. Transfer to a tureen or other serving vessel. Pour braising liquid over lamb. Serve with jam or chutney.

lamb shoulder butterflied, freshly ground pepper, allpurpose, extravirgin olive oil, onion, garlic, rosemary, tomato paste, worcestershire sauce, stout, chicken broth, tomato

Taken from www.yummly.com/recipe/Stout-Braised-Lamb-1054576 (may not work)