Slow-cooked lamb shoulder with stout and farro

Slow-cooked lamb shoulder with stout and farro

The most perfect slow-cooked lamb with the tastiest sides!

TOTAL TIME 3 hours 35 minutes + standing | SERVES 4 

INGREDIENTS

• 1 cup farro
• 1.7 kg lamb shoulder with bone
• 2 tbsp olive oil
• 2 large brown onions, cut into thin wedges
• 6 cloves garlic, peeled, smashed
• 8 fresh thyme sprigs
• ⅓ cup syrup
• 440 ml Guinness beer
• 1 cup beef stock
• ¼ cup fresh flat-leaf parsley leaves, chopped coarsely
• ⅓ cup malt vinegar
• 400 g potatoes

METHOD

PREHEAT the oven to 160°C. Place farro in a heatproof bowl; cover with boiling water. Stand for 20 minutes or until cooled; drain. 

WASH and pat dry the lamb shoulder. Season the fat side of the lamb with sea salt and freshly ground black pepper.

HEAT oil in a large, heavy-based oven-proof pan or casserole dish on high heat. Cook lamb shoulder, fat-side down, for 8 minutes or until the fat is golden. Turn over; cook for a further 5 minutes. Transfer the lamb to a large plate.

POUR off all but 1 tablespoon of oil and fat from the pan. Add onions, garlic and thyme to the pan; stir to coat in the oil and to remove any bits stuck to the base of the pan. Cook for 5 minutes or until onions have softened. 

ADD syrup, beer, stock, farro and parsley. Season.

RETURN lamb, skin-side up, to the pan; pour over malt vinegar. Cover; transfer lamb and farro mixture to the oven. Cook for 2 hours. Add potatoes to the pan; cook, uncovered, for a further 1 hour or until the meat is tender and almost falling off the bone, and the potatoes are cooked. Serve.

FOOD TEAM TIP: Farro is an ancient wholegrain with a delicious nutty taste that is available from delis. It can be replaced with spelt or pearl barley.

Made this Slow-cooked lamb shoulder with stout and farro? Tag us @foodandhomesa #cookingwithFH on Instagram!

Print Recipe

Slow-cooked lamb shoulder with stout and farro

Serves: 4

Total Time: 3 hours 35 minutes + standing

Ingredients

• 1 cup farro
• 1.7 kg lamb shoulder with bone
• 2 tbsp olive oil
• 2 large brown onions, cut into thin wedges
• 6 cloves garlic, peeled, smashed
• 8 fresh thyme sprigs
• ⅓ cup syrup
• 440 ml Guinness beer
• 1 cup beef stock
• ¼ cup fresh flat-leaf parsley leaves, chopped coarsely
• ⅓ cup malt vinegar
• 400 g potatoes

Instructions

1

Preheat the oven to 160°C. Place farro in a heatproof bowl; cover with boiling water. Stand for 20 minutes or until cooled; drain. 

2

Wash and pat dry the lamb shoulder. Season the fat side of the lamb with sea salt and freshly ground black pepper.

3

Heat oil in a large, heavy-based oven-proof pan or casserole dish on high heat. Cook lamb shoulder, fat-side down, for 8 minutes or until the fat is golden. Turn over; cook for a further 5 minutes. Transfer the lamb to a large plate.

4

Pour off all but 1 tablespoon of oil and fat from the pan. Add onions, garlic and thyme to the pan; stir to coat in the oil and to remove any bits stuck to the base of the pan. Cook for 5 minutes or until onions have softened. 

5

Add syrup, beer, stock, farro and parsley. Season.

6

Return lamb, skin-side up, to the pan; pour over malt vinegar. Cover; transfer lamb and farro mixture to the oven. Cook for 2 hours. Add potatoes to the pan; cook, uncovered, for a further 1 hour or until the meat is tender and almost falling off the bone, and the potatoes are cooked. Serve.

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Slow-cooker mango ginger chutney lamb

Feature image: Aremedia