Beer-Braised Lamb Shanks
Ingredients11 h 55 m servings 387
- 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.
- 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.
Per Serving: 387 calories; 14.4 22.4 29.8 82 1363 Full nutrition
ReviewsRead all reviews 5
I prepared it just as the recipe suggested. It was absolutely delicious. Will prepare it again and again.
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...