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Beer braised lamb shanks
2022-03-10
https://www.metro.ca/userfiles/image/recipes/jarrets-agneau-braises-biere-11871.jpg
PT15M
PT3H00M
PT3H15M
Season lamb shanks liberally with salt and pepper.Heat the olive oil in a heavy bottomed pot or Dutch oven over medium-high heat. Brown the shanks on all sides in batches, about 10 minutes per batch. Remove shanks and set aside.Pour off all but 1-2 tablespoon of the remaining oil and drippings. Add the shallots and mushrooms to the pot and cook until just starting to brown, about 5 minutes. Add the garlic, carrots, celery and tomato paste and cook 5 more minutes, stirring occasionally. Pour in the stout beer and scrape up all of the brown bits in the bottom of the pot.Return the shanks to the pot and pour in the beef stock. Turn the heat to high and bring the liquid to a simmer. Tie the herb sprigs into a bundle with twine and add them to the pot.When the liquid comes to a heavy simmer, lower the heat to medium-low and cover. Cook for 2½ hours, turning the shanks halfway through, or until the meat is almost falling off the bone. Remove the shanks and set aside.Increase the heat to medium-high and bring the sauce to a
boil. Remove the herb bundle and discard. Allow to simmer
and reduce to preferred consistency. Serve the shanks with
sauce.
4
Metro
3
4
5
2
4 American lamb lamb shanks
2 tablespoons (30 mL) extra-virgin olive oil
2 large shallots, chopped
4 garlic cloves, peeled and minced
2 carrots, chopped
2 celery stalks chopped
2 cups (500 mL) 1/4-inch sliced crimini mushrooms
2 tablespoons (30 mL) tomato paste
1 cup (250 mL) (8 ounces) stout or other dark beer
2 cups (500 mL) (16 onces) low-sodium beef broth
2 sprigs fresh thyme
2 sprigs fresh fresh parsley parsley
1 sprig fresh rosemary
salt and freshly cracked pepper, to taste
Beer braised lamb shanks
4
Main course
0:15
Preparation
3:00
COOKING
3:15
TOTAL TIME
Ingredients
-
4
American lamb lamb shanks
-
2 tablespoons
(30 mL)extra-virgin olive oil
-
2
large shallots, chopped
-
4
garlic cloves, peeled and minced
-
2
carrots, chopped
-
2
celery stalks chopped
-
2 cups
(500 mL)1/4-inch sliced crimini mushrooms
-
2 tablespoons
(30 mL)tomato paste
-
1 cup
(250 mL)(8 ounces) stout or other dark beer
-
2 cups
(500 mL)(16 onces) low-sodium beef broth
-
2
sprigs fresh thyme
-
2
sprigs fresh fresh parsley parsley
-
1
sprig fresh rosemary
-
salt and freshly cracked pepper, to taste
Preparation
Season lamb shanks liberally with salt and pepper.
Heat the olive oil in a heavy bottomed pot or Dutch oven over medium-high heat. Brown the shanks on all sides in batches, about 10 minutes per batch. Remove shanks and set aside.
Pour off all but 1-2 tablespoon of the remaining oil and drippings. Add the shallots and mushrooms to the pot and cook until just starting to brown, about 5 minutes. Add the garlic, carrots, celery and tomato paste and cook 5 more minutes, stirring occasionally. Pour in the stout beer and scrape up all of the brown bits in the bottom of the pot.
Return the shanks to the pot and pour in the beef stock. Turn the heat to high and bring the liquid to a simmer. Tie the herb sprigs into a bundle with twine and add them to the pot.
When the liquid comes to a heavy simmer, lower the heat to medium-low and cover. Cook for 2½ hours, turning the shanks halfway through, or until the meat is almost falling off the bone. Remove the shanks and set aside.
Increase the heat to medium-high and bring the sauce to a boil. Remove the herb bundle and discard. Allow to simmer and reduce to preferred consistency. Serve the shanks with sauce.
Source :
Metro
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