With the wet weather firmly entrenched her in the Northwest, I find myself drawn to heartier foods like puréed soups, preserved spoon fruits and, my favorite, braised meats…specifically lamb shanks.  I have a refined my recipe for Stout Braised Lamb Shanks over the years and have come full circle to a traditional preparation.  I can assure you that it is worth the effort for the end result.  Enjoy!

Braised Lamb Shanks

Serves 6

Ingredients:

6 Lamb Shanks
Flour for dredging
½ cup olive oil
Sachet of, bay leaf, garlic and rosemary
2 yellow onions, peeled and diced large
3 celery stalks, sliced
3 large carrots, peeled and sliced
¾ cup chicken stock
1 bottle Irish Stout
Salt and pepper to taste

Method:

Lightly moisten lamb shanks in a bowl with water.
Combine flour, salt and pepper and dredge the meat in the mixture.
In a large Dutch oven, add the olive oil and brown lamb on all sides over medium heat.
Brown on all sides, about 10 minutes.
Remove the lamb and set aside on a platter or sheet pan.
Drain the fat and discard.
Add the vegetables and cook over medium heat for about 5 minutes.
Scrape the browned bits from the bottom.
Add the lamb and cover with the stout and chicken stock.
Add the sachet and cover.
Simmer for 1 to 1 ½ hours.

Yield: 8 Servings

Ingredients:

5 Cups assorted mushroom
6 tablespoons unsalted butter, divided
¼ cup onion, diced
½ cup celery, diced
½ cup leek, diced
4 cloves garlic, minced
½ cup AP flour
1 quart chicken broth
2 russet potatoes, peeled and diced
¾ cup milk
3 tablespoons dry sherry
2 tablespoons heavy cream
salt and pepper to taste
1 pound crabmeat, picked over for shells

Method:

Cut the stems from the mushrooms and slice the caps.  Set aside.

Simmer the stems in ¼ cup water for 30 minutes.  Strain and set aside.

Heat 5 tablespoons butter in a large soup pot.  Add onions, celery, leek and garlic. Cook, stirring occasionally, until tender, 4-6 minutes.

Add flour and cook for about 3-4 minutes.

Gradually whisk in chicken stock.  Cook for 15 minutes then strain through a sieve, pressing on the solids to recover thickened broth.

Return broth to a simmer and discard the solids.

Add the potatoes to the broth and simmer until tender, about 15 minutes.

Remove pot from heat and add the milk, sherry ,and heavy cream.  Season with salt and pepper to taste.

Meanwhile, melt the remaining butter in a skillet over medium heat.  Add the sliced mushrooms and sauté until tender, about 7 minutes.

Add to the mushroom broth and stir mixture into the chowder.

Add the crabmeat and adjust seasoning as needed.