Lamb shoulder slow-cooked with stout beer recipe

• 2 tbsp olive oil
• 2 kg (4.4lbs) lamb shoulder (approx. weight)
• 2 onions, halved and sliced into wedges
• 4 garlic cloves, roughly chopped
• 1 large rosemary sprig
• 1 bay leaf
• 250 ml (8.8fl oz) stout
• 60 ml (2.1fl oz) malt vinegar
• 250 ml (8.8fl oz) chicken stock
• 1 tbsp brown sugar

1. Preheat the oven to 160C.
2. Heat the oil in a flameproof, heavy-based casserole dish over high heat.
3. Cook the lamb, skin side down, for 5 minutes, or until the fat is golden brown.
4. Turn over and cook for another 5 minutes.
5. Strew the onion, garlic, rosemary and bay leaf over the lamb, then season well with sea salt and freshly ground black pepper.
6. Use a large spoon or tongs to push the ingredients around in the pan, so the onion starts to sizzle in the oil.
7. Cook for 5 minutes, or until the onion smells sweet and just starts to colour.
8. Add the stout, vinegar, stock and sugar.
9. Give the pan a shake to loosen any bits that are stuck.
10. Turn the lamb over a couple of times so the ingredients are well combined.
11. Cover with a tight-fitting lid, then transfer to the oven and bake for 2 1/2-3 hours, or until the lamb easily pulls away from the bone.
12. Remove from the oven, leave to rest for a while, then serve with steamed greens.

olive oil, lamb shoulder, onions, garlic, rosemary sprig, bay leaf, stout, malt vinegar, chicken, brown sugar

Taken from www.lovefood.com/guide/recipes/47668/lamb-shoulder-slowcooked-stout-beer-recipe (may not work)