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My review
Beer-Braised Lamb Shanks
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Chef John
"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."
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Ingredients
11 h 55 m servings 387Original recipe yields 2 servings (2 lamb shanks)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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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12/19/2018
I prepared it just as the recipe suggested. It was absolutely delicious. Will prepare it again and again.
11/28/2018
I use All Recipes quite frequently for ideas at the restaurant I work at. Was recently thrust into the Executive Chef position, which the bar was set pretty high from previous Chef. I use Chef...
10/23/2018
It was delish and it has become my midweek special, hubby enjoyed every chew :-)