Lamb stewed in beer
8 servings
30 minutes
Braised lamb in beer is a dish that takes us deep into Russian cuisine, where the simplicity of ingredients meets the richness of flavor. Historically, lamb was popular in regions with harsh climates, and braising it in ale gives the meat a rich aroma and incredible tenderness. The scent of thyme and bay leaves makes it cozy, while butter adds a silky texture. This dish is perfect for long winter evenings when you want to warm up and enjoy hearty home-cooked food. It is best served with mashed potatoes or fresh bread to soak up the flavorful sauce. This recipe not only satisfies but also reveals the depth of Russian gastronomic traditions.
1
Heat half of the olive oil in a large pot with a lid over medium heat. Add the lamb and brown for a few minutes. Transfer to a plate.
- Olive oil: 3 tablespoons
- Leg of lamb: 6 pieces
2
Pour the remaining oil into the pot and add finely chopped onion, finely chopped celery, finely chopped carrot, and minced garlic. Sauté over medium heat for 10 minutes.
- Olive oil: 3 tablespoons
- Onion: 1 head
- Celery stalk: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
3
Return the meat to the pot and cover it with ale and broth. Season with salt and pepper, add thyme and bay leaf. Bring to a boil, reduce heat, cover, and cook for 2.5 hours, occasionally turning the meat until it is very tender.
- Pale Ale: 500 ml
- Lamb broth: 300 ml
- Bay leaf: 2 pieces
- Fresh thyme: 5 stem
- Butter: 1 piece
4
Transfer the lamb to a serving dish and cover with foil.
5
Remove the bay leaves from the sauce and bring it to a boil. Cook until the sauce starts to thicken slightly. Sprinkle with parsley and serve.
- Parsley: 1 bunch