Photo: American Lamb Board

From: Chef Linda Harrell, Cibo E Beve, Atlanta. Yield: 4 servings.

3 lb. lamb belly
2 bottles dark beer
½ cup light brown sugar, packed
10 garlic cloves, peeled
4 rosemary sprigs
4 bay leaves
¾ tsp. salt
½ tsp. freshly ground black pepper
2 Tbsp. olive oil
4 cups chicken stock
8 shallots, halved
4 carrots, diced
2 cups apple cider or juice
½ cup balsamic vinegar

Place lamb belly in shallow pan or container. In a bowl, mix beer, brown sugar, garlic, rosemary and bay leaves. Pour over the lamb. Wrap with plastic wrap. Refrigerate for 24 hours, turning once.

Lift lamb from the pan; scrape off garlic and herbs and add to the marinade. Save marinade. Pat lamb dry; season each side with salt and pepper. In a braising pan, warm the oil to medium-high; add lamb. Brown lamb evenly for 7 to 10 minutes. Add marinade. Bring to a boil. Add stock to cover; add shallots and carrots. Bring to a boil; remove from heat. Add cider and vinegar; cover. Braise in oven at 350°F for 3 hours or until tender. Serve over warm whipped potatoes or polenta.