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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Aaliyha Garza
[email protected]This is a keeper!
Md Amir (MD DIDAR)
[email protected]I'll definitely be making this again.
Bianca Hines
[email protected]Delicious!
Videll Boyce
[email protected]This recipe is easy to follow and the results are amazing. The lamb shanks are fall-off-the-bone tender and the sauce is rich and flavorful. I highly recommend it.
Ali Asgar
[email protected]I'm not a big fan of lamb, but I really enjoyed this recipe. The meat was tender and the sauce was flavorful. I would definitely make it again.
Md Gaffar
[email protected]This is a great recipe for a special occasion. The lamb shanks are impressive and the sauce is delicious. I served it with roasted potatoes and asparagus.
Sheam Khan
[email protected]I love this recipe! The lamb shanks are always so tender and flavorful. I like to add a little extra garlic and rosemary to the sauce.
Nonhlakanipho Cwele
[email protected]This was my first time making lamb shanks and I'm so glad I tried this recipe. It was easy to follow and the results were delicious. The lamb was fork-tender and the sauce was perfect.
All update
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The lamb is so tender and juicy, and the sauce is amazing. I like to serve it with roasted vegetables.
Ghulam Ghani
[email protected]This lamb shank recipe is a winner! The meat was 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.