Best 3 Lamb Shanks In Guinness With Country Vegetables Recipes
Indulge in the tantalizing flavors of fall with our delectable Lamb Shanks Braised in Guinness with Country Vegetables. This hearty and comforting dish showcases succulent lamb shanks braised to perfection in a rich and aromatic Guinness stout sauce, infused with a medley of hearty root vegetables and earthy mushrooms. Experience a symphony of flavors as the tender lamb shanks fall off the bone, while the vegetables absorb the savory Guinness broth, creating a delightful harmony of textures and tastes. This culinary masterpiece is sure to warm your soul on a chilly autumn evening.
In addition to the Lamb Shanks in Guinness, our article features a collection of equally enticing recipes that celebrate the best of seasonal produce. Embark on a culinary journey with our hearty Beef and Ale Stew, where tender beef chunks simmer in a flavorful ale broth, accompanied by a chorus of vegetables. Experience the rustic charm of our Country Vegetable Soup, a wholesome medley of fresh vegetables, herbs, and a touch of cream that exudes comfort and warmth. For a taste of the Mediterranean, try our vibrant Ratatouille, a colorful array of stewed vegetables mingled with herbs and spices, capturing the essence of Provence. And for a sweet ending, indulge in our delectable Apple Crumble, where sweet apples are topped with a crispy oat crumble, creating a symphony of textures and flavors.
LAMB SHANKS IN GUINNESS WITH COUNTRY VEGETABLES
A hearty Irish-style meal that is perfect for cooler weather. This is delicious served with with Recipe #54618!For a perfect dessert at the end of this meal, try Recipe #54621! Originally from a 1995 Bon Appetit. I have substituted cubed potatoes for either the turnips, rutabagas, or both.
Provided by Leslie in Texas
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season lamb shanks with salt and pepper.
- Coat lamb with flour and shake off excess; reserve remaining flour.
- Heat the oil in a large pot over medium-high heat.
- Add lamb to pot in batches and brown well; transfer with tongs to a bowl.
- Reduce heat to medium and add the onions to the pot.
- Sauté the onions until translucent,scraping up any browned bits of lamb, about 5 minutes.
- Add reserved flour and cook, stirring for about 1 minute.
- Return lamb shanks and any accumulated juices to the pot.
- Add beef broth and the Guinness; cover and bring to a boil.
- Reduce heat and simmer until meat is almost tender, about 1 hour.
- Add carrots, parsnips and rutabagas to pot and simmer, uncovered, until meat and vegetables are tender and stew thickens slightly, about 40 minutes.
- Spoon fat from surface of stew and serve.
- This can be prepared one day ahead.
- Cover and refrigerate.
- Skim off any congealed fat from the surface and rewarm over low heat before serving.
Nutrition Facts : Calories 1459.9, Fat 45.8, SaturatedFat 15.5, Cholesterol 242.1, Sodium 884.2, Carbohydrate 83.5, Fiber 6.9, Sugar 14.8, Protein 83.6
STOUT-BRAISED LAMB SHANKS
You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.
Provided by Nick Russell
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
- Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
- Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 16.2 g, Cholesterol 89.3 mg, Fat 15.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.4 g
LAMB SHANKS COOKED WITH GUINNESS, IN PAPER
In her new cookbook "BONES", Jennifer McLagan tells us "Meat on the bone imparts flavour like nothing else". In this exerpt from her new book, she makes a case for bringing bones back in the kitchen and to our tastebuds. (LCBO Food and Drink, Winter, 2006). Cooking "en papillote" is a technique that seals food in a paper package with flavourings, and baked. Ask your butcher to "french" the shanks for you... or do it yourself. You will want to expose about 3 inches of the shank bone, thus allowing you to tie the parchment paper to the bone. The packages will not be airtight, so they won't puff up, but the tehnique concentrates the flavours, and makes a great presentation. If parchment paper is too fussy for you, just make the dish in a Dutch Oven. What to Serve: Guinness Draught Beer Wine: Seaview Sparkling Shiraz
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat Oven 300F (150C).
- Pat the lamb shanks dry and season with salt and pepper. Heat the oil in a large frying pan over medium-high heat and brown the lamb shanks on all sides. Transfer shanks to a plate. Add onions to the pan, stirring well to coat in the fat, then cover and cook for 10 minutes, or until soft, stirring 2 or 3 times while scraping the bottom of the pan each time.
- Add the carrots, celery and rosemary; cook uncovered for 2 to 3 minutes, scraping the bottom of the pan from time to time. Pour in the beer and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Add the sugar, mustard and garlic and continue to boil, stirring from time to time, for 10 minutes, or until the beer becomes thick and syrupy.
- Meanwhile, remove 4 large strips of zest from the orange with a vegetable peeler and squeeze 1/4 cup (50 mL) juice from the orange. Add the zest and juice to the pan. Continue to cook until the liquid just glazes the onions. Remove from the heat and let it cool. You will have 3 to 4 cups (750 mL to 1 L) onion mixture.
- Cut four, 15 inch (38-cm) squares of parchment paper. Divide the onion mixture among the squares of parchment paper, placing it in the middle of each square. Make sure that each square has a rosemary sprig, an orange zest strip and 2 garlic halves. Stand a lamb shank on top of each (it will lean to one side); pull up the corners of the parchment paper to form a package, tying it with string, around the exposed bone.
- Stand the packages in a Dutch oven or baking dish and bake for 3 hours.
- Remove from the oven and place the packages on warmed plates. Cut the strings but allow each diner to open his or her own package.
Nutrition Facts : Calories 1086.6, Fat 53.2, SaturatedFat 18.7, Cholesterol 306, Sodium 259, Carbohydrate 50.3, Fiber 4.8, Sugar 31.2, Protein 93.2
Tips:
- For the best flavor, use high-quality lamb shanks. Look for shanks that are meaty and have a good amount of marbling.
- Sear the lamb shanks before braising them. This will help to develop their flavor and create a nice crust.
- Use a good quality Guinness stout for this recipe. A dark, malty stout will add a lot of flavor to the braising liquid.
- Add plenty of vegetables to the braising liquid. This will help to create a flavorful and nutritious sauce.
- Braising the lamb shanks over low heat for a long period of time will help to tenderize them and make them fall-off-the-bone delicious.
- Serve the lamb shanks with mashed potatoes, roasted vegetables, or your favorite sides.
Conclusion:
These lamb shanks in Guinness with country vegetables are a hearty and flavorful dish that is perfect for a special occasion or a casual meal. The lamb shanks are braised in a rich and flavorful sauce made with Guinness stout, beef broth, and vegetables. The meat is fall-off-the-bone tender and the sauce is packed with flavor. Serve this dish with your favorite sides for a complete and satisfying meal.
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