Beer Braised Lamb Roast

Total Time: 49 mins Preparation Time: 45 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 1 (4 lb) lamb butt, trimmed
• salt
• fresh ground black pepper
• 2 tablespoons canola oil
• 2 yellow onions, thinly sliced
• 1 carrot, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 3 tablespoons all-purpose flour
• 1 (12 ounce) bottle dark beer or 1 (12 ounce) bottle ale
• 1/2 cup apple cider
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar
• 5 -6 sprigs fresh thyme

Recipe

• 1 season the lamb generously with salt and pepper.
• 2 in a large heavy pot, heat the oil over med-high heat.
• 3 add the lamb and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate.
• 4 preheat the oven to 300 degrees.
• 5 pour off all but 1 t fat from the pot.
• 6 add the onions, carrot, and garlic and sauté over med-high heat until softened, about 5 minutes.
• 7 stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes.
• 8 add the flour and cook, stirring constantly, 2 minutes.
• 9 pour in the beer and stir to scrape up any browned bits on the pot bottom.
• 10 cook until the liquid starts to thicken, about 10 minutes.
• 11 stir in the cider, broth, vinegar, and thyme.
• 12 season with salt and pepper and bring to a boil.
• 13 return the lamb to the pot, cover, and cook in the oven for about 3 hours.
• 14 uncover and continue to cook, basting frequently with the braising liquid, until the lamb is tender, about 1 hour longer.
• 15 transfer the lamb to a cutting board and cover loosely with foil.
• 16 skim the excess fat from the surface of the cooking liquid.
• 17 cut the lamb across the grain into thin slices.
• 18 arrange the slices on a platter, spoon the cooking juices over the top and serve.