Slow-cooked lamb shoulder with stout and farro – Food & Home Magazine

Ingredients

• 1 cup farro
• 1.7 kg lamb shoulder with bone
• 2 tbsp olive oil
• 2 large brown onions, cut into thin wedges
• 6 cloves garlic, peeled, smashed
• 8 fresh thyme sprigs
• ⅓ cup syrup
• 440 ml Guinness beer
• 1 cup beef stock
• ¼ cup fresh flat-leaf parsley leaves, chopped coarsely
• ⅓ cup malt vinegar
• 400 g potatoes