Tender, fall-apart lamb with in the bold yet balanced flavors of Guinness.
I’m just gonna say it: I’m not a huge fan of corned beef and cabbage. I’m sorry if you love it, I did too at one point, but after having it every year for St. Patrick’s day for many years, I think I might just be burned out on it.
Is this blasphemous for someone of Irish heritage? Probably, yes. But there are so many other good Irish foods I would rather have. Give me a Shepherds Pie, a Guinness Stew with Soda Bread, or even a Whiskey Glazed Salmon with Colcannon.
This year, I’m adding another option to my repertoire of corned beef and cabbage alternatives. And it goes somethings like this: lamb leg braised until fall-apart tender while taking on the sweet, bitter, and creamy essence of Guinness.
When the lamb is resting, I make a gravy with this bold, Guinness-based braising liquid. Then I serve it all over a bed of colcannon (although regular mashed potatoes would be a good option too).
What to do with leftover braised lamb leg:
Do be warned: lamb legs tend to be fairly hefty and this recipe make a quite a bit. Luckily, the leftovers are also poppin’. Since it’s just my husband and I (and I’ve been honing this recipe for months) I’ve used the leftovers for flatbreads and in pulled lamb sandwiches. Both were delicious. And at no point did I regret not having corned beef and cabbage. But that’s just me.
Braised Lamb Leg with Guinness Gravy
Equipment
- 1 Dutch Oven
- 1 Large Cutting Baord
Ingredients
Lamb Leg:
- 1 tbsp vegetable or canola oil
- 3-4 lb lamb leg boneless or bone-in
- Kosher salt and pepper
- 2 shallots roughly chopped
- 2 11.2-oz Guinness Draught
- 1 cup chicken of beef broth
- 6 sprigs thyme
Guinness Gravy:
- 2 tbsp butter
- 2 tbsp all purpose flour
Mashed potatoes, Colcannon, or Rice, for serving.
Instructions
- Preheat oven to 350°.
- Heat olive oil in a Dutch oven over medium heat. Season lamb generously on all side with salt and pepper. Add to Dutch oven and sear for about 2-3 minutes per side until browned. Remove to a plate.
- Add shallots to pot and cook while stirring for about 30 seconds or until fragrant. Add Guinness, broth, and thyme and bring to a simmer.
- Return lamb leg to the pot. Cover and transfer to oven. Braise for 2½-3 hours, or until easily shredded with a fork.
- Remove lamb to a cutting board and tent with foil. Let rest for 10-20 minutes before shredding.
- While lamb is resting, make gravy: strain the braising liquid from the Dutch oven through a fine mesh sieve into a large bowl or measuring cup.
- In the empty Dutch oven, melt butter over medium heat. Add flour and cook, stirring frequently, for about 1-2 minutes or until starting to turn brown. While stirring, pour in 2 cups of the strained braising liquid.
- Increase heat to high and bring to a boil. Reduce to a simmer and cook, stirring frequently, until thickened to coat the back of a spoon, about 5-10 minutes.
- Serve shredded lamb over mashed potatoes, colcannon, or rice, and top with gravy.
