Ginger Pot Roast

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 4 lbs lamb, picnic shoulder bone-in
• 2 tablespoons vegetable oil
• 1 large onion, peeled and quartered
• 4 garlic cloves, smashed
• 2 tablespoons ginger, smashed
• 3 cinnnamon sticks
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seed
• 1 tablespoon fennel seed
• 1/2 teaspoon cumin
• 2 bay leaves
• 2 (355 ml) bottles ginger beer
• 1 -2 cup chicken stock
• 2 tablespoons molasses
• salt

Recipe

• 1 preheat oven to 350°f.
• 2 season lamb with salt.
• 3 heat vegetable oil in a large pot over high heat; sear lamb on all sides, approximately 7-10 minutes.
• 4 remove lamb, set aside.
• 5 add onion, garlic and ginger, cook over medium heat until lightly browned.
• 6 add all spices and toast until fragrant.
• 7 deglaze with ginger beer and chicken stock.
• 8 add molasses, bring up to a simmer.
• 9 add lamb, cover pot with lid and place in oven.
• 10 braise until lamb is tender, turning lamb over half way through cooking, approximately 2 ½ hours.
• 11 turn lamb over half way through cooking.
• 12 once lamb is tender, remove from pot.
• 13 remove fat cap, divide meat into 2 inch pieces and set aside.
• 14 with a fine strainer, pour liquid into a large wide-based pot.
• 15 reduce braising liquid by 2/3 over high heat until thickened and will coat back of a spoon.
• 16 glaze lamb in sauce before serving.