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The Best Recipes: Beer-Braised Lamb Shanks Tasty Recipes

Are you searching for recipes Beer-Braised Lamb Shanks, the site provides recipes Beer-Braised Lamb Shanks that an individual need Listed here are the quality recipes Beer-Braised Lamb Shanks that will you need

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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