[Australian] How to cook Slow-cooked lamb shoulder with stout
Ingredients
- 2 tbsp olive oil
- 1 lamb shoulder, about 2 kg (4 lb 8 oz)
- 2 onions, halved and sliced into wedges
- 4 garlic cloves, roughly chopped
- 1 large rosemary sprig
- 1 bay leaf
- 250 ml (9 fl oz/1 cup) stout
- 60 ml (2 fl oz/¼ cup) malt vinegar
- 250 ml (9 fl oz/1 cup) chicken stock
- 1 tbsp brown sugar
- steamed greens, to serve
