Best 3 Beer Braised Lamb Shanks Recipes
**Savor the Rich Flavors of Beer-Braised Lamb Shanks: A Culinary Journey of Tenderness and Taste**
Indulge in the delectable aroma and tender texture of beer-braised lamb shanks, a dish that combines the rustic charm of slow-cooked meat with the malty richness of beer. This hearty and flavorful dish is a true testament to the art of braising, where lamb shanks are lovingly simmered in a flavorful broth infused with aromatic vegetables, herbs, and a generous pour of your favorite beer. As the shanks braise, the meat becomes fall-off-the-bone tender, absorbing the captivating flavors of the braising liquid, resulting in a symphony of savory satisfaction. This comprehensive guide presents a collection of enticing recipes that showcase the versatility of beer-braised lamb shanks, offering variations that cater to diverse culinary preferences and dietary needs. Whether you prefer a classic braising method or crave a delightful twist with ingredients like honey, mustard, or red wine, these recipes provide a culinary adventure that will tantalize your taste buds. So, gather your ingredients, prepare your slow cooker or Dutch oven, and embark on a delightful journey as we explore the art of creating delectable beer-braised lamb shanks.
ROSEMARY BRAISED LAMB SHANKS
Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all the prep work is done at the beginning, and then you just have to wait.
Provided by S. HODGE
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
- Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.
Nutrition Facts : Calories 480.5 calories, Carbohydrate 17.6 g, Cholesterol 92.7 mg, Fat 21.8 g, Fiber 3.1 g, Protein 30.3 g, SaturatedFat 7.7 g, Sodium 758.7 mg, Sugar 7.3 g
BRAISED LAMB SHANKS
Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 2h40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
- Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
- Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
- Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.
Nutrition Facts : Calories 295 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Protein 25 grams protein, Sodium 0.41 milligram of sodium
CHEF JOHN'S BRAISED LAMB SHANKS
You don't often see lamb cooked with these spices, but they really work together wonderfully. The final plate ended up being a sort of North African/Central American fusion thing, with the fragrantly spiced meat and peppers resting on a simple bed of couscous.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 2h25m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
- Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven.
- Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
- Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes.
- Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate.
- Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.
Nutrition Facts : Calories 289.1 calories, Carbohydrate 9.5 g, Cholesterol 89.3 mg, Fat 15 g, Fiber 2.3 g, Protein 28 g, SaturatedFat 5.1 g, Sodium 81.7 mg, Sugar 4.2 g
Tips:
- Choose high-quality lamb shanks. Look for shanks that are meaty and have a good amount of marbling. This will ensure that the shanks are tender and flavorful after braising.
- Brown the shanks before braising them. Browning the shanks in a hot pan or skillet will help to develop their flavor and create a delicious fond in the cooking liquid.
- Use a good quality beer. The type of beer you use will affect the flavor of the braised lamb shanks. Choose a beer that you enjoy drinking, such as a dark ale or a stout.
- Add plenty of vegetables to the braising liquid. Vegetables such as carrots, celery, and onions will add flavor and depth to the braising liquid. You can also add other vegetables, such as potatoes or parsnips.
- Cook the shanks on low heat for a long period of time. This will allow the meat to become tender and fall off the bone.
- Serve the shanks with a variety of sides. Some popular sides for braised lamb shanks include mashed potatoes, roasted vegetables, or rice.
Conclusion:
Beer-braised lamb shanks are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The lamb shanks are braised in a flavorful beer and vegetable broth until they are fall-off-the-bone tender. Serve the shanks with a variety of sides, such as mashed potatoes, roasted vegetables, or rice.
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