BEER-BRAISED LAMB SHANKS
Lamb, a classic springtime meat, stars in this comforting dish that's perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields a superior texture and flavor but you can also cook the lamb all at once, simmering until fork-tender for 2 1/2 to 3 hours.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 11h55m
Yield 2
Number Of Ingredients 12
Steps:
- Season lamb shanks with salt and pepper.
- Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
- Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
- Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
- Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
- Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.
Nutrition Facts : Calories 387 calories, Carbohydrate 22.4 g, Cholesterol 82.2 mg, Fat 14.4 g, Fiber 4 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1362.8 mg, Sugar 7 g
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Shahin Mahmud
[email protected]I love how easy this recipe is to make. I just throw everything in the pot and let it simmer. The lamb shanks are always fall-apart tender and the sauce is delicious. I usually serve it over mashed potatoes or rice.
Mobile Mobile
[email protected]This was my first time making lamb shanks and I'm so glad I tried this recipe. The lamb shanks were incredibly tender and the sauce was rich and flavorful. I will definitely be making this again.
Rachael Dewey
[email protected]I've made this recipe several times and it's always a hit. The lamb shanks are always fall-apart tender and the sauce is to die for. I usually serve it over mashed potatoes or rice.
Davanna Freudenberg
[email protected]This recipe is a winner! The lamb shanks were so tender and juicy. The sauce was also very flavorful. I served it over mashed potatoes and it was a hit with my family. I will definitely be making this again.
Abishek Mandal
[email protected]I love how easy this recipe is to make. I just throw everything in the pot and let it simmer. The lamb shanks are always fall-apart tender and the sauce is delicious. I usually serve it over mashed potatoes or rice.
SIRRUL AWLIYAAHI SIRRYY
[email protected]This was my first time making lamb shanks and I'm so glad I tried this recipe. The lamb shanks were incredibly tender and the sauce was rich and flavorful. I will definitely be making this again.
Marvelous Sunday
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lamb shanks are always fall-apart tender and the sauce is to die for. I usually serve it over mashed potatoes or rice.
Nebiyu Abriham
[email protected]This dish was amazing! I followed the recipe exactly and it turned out perfect. The lamb shanks were so tender and flavorful. I highly recommend this recipe.
Chioma Nwokoma
[email protected]I love this recipe! The lamb shanks are always so tender and juicy. I also appreciate that it's a one-pot meal, which makes cleanup a breeze.
Pavo media
[email protected]This recipe was absolutely delicious! The lamb shanks were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family. I will definitely be making this again.