Guinness-braised lamb shoulder with colcannon

  • Preparation time: 15 minutes
  • Cooking time: 150 minutes
  • Total time: 2 hours 45 minutes 60 minutes 60 minutes 45 minutes

Serves: 6


1.5kg boneless lamb shoulder
1 tbsp olive oil
2 cloves garlic, sliced
2 sprigs fresh thyme
300ml Guinness
750g Maris Piper potatoes, peeled and cubed
150ml semi-skimmed milk, heated
200g bag Waitrose Curly Kale
25g butter
1 bunch salad onions, chopped


1. Preheat the oven to 170°C, gas mark 3. Season the lamb shoulder. Heat the oil in a flameproof casserole and brown the lamb on all sides. Add the garlic and thyme to the pan and pour in the Guinness. Cover the pan and cook in the oven for 2–2½ hours until the lamb is tender and cooked through.

2. Remove the lid for the last half-hour for the meat to brown. Remove the lamb from the pan and rest for 10 minutes. Simmer the lamb juices to reduce by half. Strain into a warmed gravy boat and keep warm.