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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."

Ingredients :

• 2 lamb shanks
• 1 teaspoon salt, divided, or to taste
• freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 large carrots, cut into 1-inch pieces
• 1 large stalk celery, cut into 1-inch pieces
• 3 cloves garlic, finely chopped
• 2 teaspoons tomato paste
• 1 (12 fluid ounce) can or bottle beer
• 2 sprigs rosemary
• 1 pinch cayenne pepper

Instructions :

Prep : 15M	Cook : 2M	Ready in : 11H55M

• 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.

Notes :

• Chef's Notes:
• Ask your butcher for the smaller fore shanks if possible.
• Choose any pot just large enough to fit your 2 lamb shanks snugly.
• Use any kind of beer that is not too hoppy.

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