Beer Braised Lamb Shanks
Sadly, not the most popular red meat in the American diet. But lamb, just an age classification, is packed with nutrients and an incredible source of heme iron, vitamins B and omega 3 fatty acids.
If you have shied away from lamb because you find it too strongly flavored, then find high quality grass-fed. One, it will truly be lamb and not mutton (older and more strongly flavored); two, it has an even greater nutrient profile! Winner winner not chicken for dinner.
Slow cooking is key as lamb can be a tougher cut. Braised, slow-roasted, slow-cooker will make lamb just melt in your mouth.
- 3 T olive oil
- 4 lamb shanks, grass-fed
- Salt & pepper
- 3-4 cloves, minced garlic
- 1 med onion, diced
- 3 carrots, peeled & diced
- 2 stalks celery, trimmed & chopped
- 1 tomato, seeded and finely chopped
- 3/4 cup stout or porter
- 2 bay leaves
- 1 1/4 cups beef stock
- 1 t salt (or to taste)
- 1 T fresh rosemary or thyme, chopped.
- Pre-heat the oven to 325.
- For the shanks:
- Season the shanks with salt and pepper. Set aside.
- Heat a Dutch oven or large cast iron pot with lid, over medium-high heat. Add the olive oil and heat for a minute. Add the shanks, 2 at a time, and brown on all sides. Set aside.
- Add the onion, carrot and celery and sauté until the onion is translucent, about 5 minutes.
- Add the tomato and garlic and stir well. Cook for 1 minute.
- Add the beer to deglaze the pan, scraping up all the bits of stuck lamb, and then add the beef stock, bay leaves, salt and herbs and stir well. Return the shanks to the pot and bring the liquid to a boil.
- Once boiling, cover the pot tightly (I cover with aluminum foil and then lid the pot) and place in oven. Cook until lamb is tender, about 2-2½ hours, adding water or more beer if the liquid seems to be getting low.
- If truly want to braise, lower heat, cover and simmer for 2 - 2 1/2 hours on stovetop.