Beer Braised Shoulder of Lamb with Butter Bean Mash

Method

1. 1. Preheat the oven to 150°C/300°F/Gas Mark 2.
2. 2. In a pestle and mortar, bash together the garlic, thyme, chopped rosemary and some sea salt until you have a coarse paste. Using a small sharp knife, poke holes in the lamb and then rub all over with the garlic and herb paste, pushing it into the holes as you go.
3. 3. Heat a little of the oil in a large casserole with a lid over a high heat. Add the lamb and brown it on all sides until it has a golden brown colour. Remove the lamb from the casserole with a slotted spoon and set aside on a plate. Add a little extra oil to the pot if required, add the onions, celery and carrots and cook for about 6-8 minutes until the onions have softened.
4. 4. Pour in the ale and stock, add the lamb on top, pop in the bay leaf and bring to a steady simmer. Cover with the lid and place in the oven to cook for about 4 hours until the meat is completely tender. Baste with the liquid at regular intervals.
5. 5. Remove the lamb from the pot and leave it to rest on a chopping board under foil. Spoon any fat from the top of the lamb cooking liquid and place the pot over a high heat. Remove a few tablespoons of the liquid to a boil and whisk through the flour, transfer this back to the pot and bring to a steady simmer until it thickens slightly, stirring continuously. Season with sea salt and ground black pepper to taste.
6. 6. For the butter bean mash, heat the olive oil in a large frying pan over a low heat. Add the garlic, lemon zest and juice and rosemary and fry very gently until the oil becomes aromatic. Remove the rosemary and add the beans. Using a potato masher, roughly mash the beans leaving a few whole.
7. 7. Serve slices of the lamb with the butter bean mash and a generous amount of gravy. Scatter with some chopped parsley.

• Autumn
• Winter
• Main Meals
• Family
• sunday roast

Ingredients

• US
• METRIC

You'll Need