Braised Lamb in Beer
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Serve with mashed potatoes.
Ingredients
- Olive Oil - 3 tablespoons
- Lamb Neck Fillet - 6 pieces
- Onion - 1 head
- Celery stalk - 1 piece
- Garlic - 2 cloves
- Carrot - 1 piece
- Pale ale - 17 fl oz
- Lamb - 10 fl oz
- Bay leaf - 2 pieces
- Thyme - 5 sprigs
- Butter - 1 piece
- Parsley - 1 bunch
Step by Step guide
Step 1
Heat half of the olive oil in a large pot with a lid over medium heat. Add the lamb and brown for a few minutes. Transfer to a plate.
Step 2
Pour the remaining oil into the pot and add finely chopped onion, finely chopped celery, finely chopped carrot, and minced garlic. Sauté over medium heat for 10 minutes.
Step 3
Return the meat to the pot and pour in the ale and broth. Season with salt and pepper, add thyme and bay leaves. Bring to a boil, reduce heat, cover, and cook for 2.5 hours, occasionally turning the meat until very tender.
Step 4
Transfer the lamb to a serving dish and cover with foil.
Step 5
Remove the bay leaves from the sauce and bring it to a boil. Cook until the sauce starts to thicken slightly. Sprinkle with parsley and serve.
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