Recipes Meat and Poultry Lamb Shanks Beer-Braised Lamb Shanks 4.9 (18) 15 Reviews 4 Photos 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. Recipe by Chef John Updated on January 12, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 15 mins Cook Time: 3 hrs 10 mins Additional Time: 8 hrs 30 mins Total Time: 11 hrs 55 mins Servings: 2 Yield: 2 lamb shanks Jump to Nutrition Facts 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 Directions 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. Tips 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. I Made It Print Nutrition Facts (per serving) 387 Calories 14g Fat 22g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 387 % Daily Value * Total Fat 14g 18% Saturated Fat 4g 20% Cholesterol 82mg 27% Sodium 1363mg 59% Total Carbohydrate 22g 8% Dietary Fiber 4g 14% Total Sugars 7g Protein 30g Vitamin C 12mg 62% Calcium 80mg 6% Iron 3mg 17% Potassium 858mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved