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Stout-Braised Lamb Shanks Recipe
Experience the rich and hearty flavors of stout-braised lamb shanks, a perfect dish for cozy evenings. Slow-cooked to perfection, these lamb shanks are tender, flavorful, and infused with the robust taste of stout beer. This dish pairs wonderfully with mashed potatoes or roasted vegetables, making it a satisfying meal for any occasion.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Tongs
- Wooden spoon
- Measuring Cups and Spoons
- Cutting board and knife
Ingredients
- 4 lamb shanks
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 carrots chopped
- 3 celery stalks chopped
- 4 cloves garlic minced
- 2 cups stout beer
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C).
- Sear Lamb Shanks: Heat the olive oil in a large Dutch oven over medium-high heat. Season the lamb shanks with salt and pepper. Sear them on all sides until browned, about 8-10 minutes. Remove the shanks and set aside.
- Sauté Vegetables: In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes. Add the garlic and cook for an additional minute.
- Deglaze with Stout: Pour in the stout beer to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
- Add Broth and Herbs: Stir in the beef broth, tomato paste, rosemary, and thyme. Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.
- Braise: Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the lamb shanks are tender and the meat is falling off the bone.
- Serve: Remove the lamb shanks from the pot and let them rest for a few minutes. Skim any excess fat from the surface of the braising liquid. Serve the lamb shanks with the vegetables and some of the braising liquid spooned over the top.
Notes
Tips for Best Results
- Ensure the lamb shanks are well-browned for a deeper flavor.
- Skim the fat from the braising liquid before serving for a cleaner taste.