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.
