Irish Lamb Bao
A delicious and flavorful bao filled with slow-cooked Irish lamb, perfect for a cozy dinner.
Ingredients
- ●1.5 pounds Lamb shoulderBone-in for better flavor
- ●3 cloves Pleaser garlicMinced
- ●1 large Crowd-pleasing onionChopped
- ●1 cup Irish stout beerUse a dark Irish stout
- ●1 package Bao doughStore-bought or homemade
- ●2 tablespoons Bao filling oilVegetable oil
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season the lamb shoulder with salt and pepper.
- 3
Heat oil in a large Dutch oven over medium-high heat.
- 4
Sear the lamb until browned on all sides, about 2-3 minutes per side.
- 5
Add the minced garlic and chopped onion to the pot, cooking until the onion is translucent.
- 6
Add the Irish stout beer to the pot, scraping up any browned bits.
- 7
Transfer the pot to the preheated oven and slow-cook the lamb for 2-3 hours, or until tender.
- 8
While the lamb is cooking, prepare the bao dough according to package instructions.
- 9
Form the dough into small balls and let rest for 10 minutes.
- 10
Punch down the dough and roll out into thin circles.
- 11
Place a spoonful of the lamb mixture onto one half of the dough circle.
- 12
Fold the dough in half to enclose the filling, pressing the edges to seal.
- 13
Repeat with the remaining dough and lamb mixture.
- 14
Cook the bao on a baking sheet in a preheated oven at 400°F (200°C) for 10-12 minutes, or until golden brown.