Beer braised slow roasted lamb + optional paxo gravy 😀. The classic Aussie roast lamb leg with a killer gravy! Easy to make with a few simple tips. Cook times table and cooking video included!
Usually, I'd use a chuck roast or a pork butt and turn them into something that melts in your mouth such as epic carnitas, but guys, don't underestimate American raised lamb as a slow cooked meat. For best results either slow roast or braise lamb shanks. We are very partial to braising and the subject Mustard and slurry. You can cook Beer braised slow roasted lamb + optional paxo gravy 😀 using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Beer braised slow roasted lamb + optional paxo gravy 😀
- It's of Shoulder of lamb.
- You need of Couple of carrots.
- It's 1 of onion.
- Prepare Half of a can of beer.
- Prepare of About half a litre of stock.
- Prepare of Fresh rosemary.
- It's to taste of Salt and pepper.
- Prepare of Olive oil.
- Prepare of Veg of your choice to serve.
- Prepare of Optional gravy part:.
- It's of Sage and onion stuffing.
- You need Knob of butter.
Optional - if you want to make a gravy from the braising liquid. Slowly cooked lamb shanks are braised in a delicious beer infused liquid until fall-off the bone tender. This beef pot roast is slowly braised with red wine and a variety of vegetables. It's the perfect dish for a Sunday dinner.
Beer braised slow roasted lamb + optional paxo gravy 😀 step by step
- Preheat oven to 160. Heat some oil in your Dutch oven or casserole dish and throw in some chopped carrots and onions. Sauté for a min or two. Now throw in the lamb. Brown for a few minutes. Now throw in the rosemary and season to taste.
- Add half a can of your favourite beer. Then add just enough stock to cover the meat. Cover and pop in the oven.
- After 1 hour, take out and turn the meat. Pop back in. After another hour take out, turn meat again, remove some stock with a spoon and set a side. Pop back in uncovered for about another 30 mins. Now switch off oven and leave meat to rest for another 30 mins. * serve like this or follow on for the gravy. Meanwhile strain the stock into a pan.
- Bring stock to the boil. Add some more water if necessary. Add a spoonful or two of stuffing mix and a knob of butter. Stir and simmer on low for about 10-15 mins.
- Serve 😍😍.
Because of the high amount of fat and collagen, these otherwise tough cuts of beef become tender and succulent when slowly cooked with liquid. Lamb Scallopini with Pepper and Onion Agrodolce. This centerpiece-worthy lamb is marinated in a pomegranate molasses, rosemary, garlic, and mint mixture. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews. Brisket is a great kind of meat to serve for holiday meals.