Name: Beer-Braised Lamb Shanks
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Lamb shanks - 2; Salt, divided, or to taste - 1 teaspoon; Freshly ground black pepper to taste - 1 teaspoon; Olive oil - 1 tablespoon; Onion, chopped - 1; Carrots, cut into 1-inch pieces - 2 large; Celery, cut into 1-inch pieces - 1 large stalk; Garlic, finely chopped - 3 cloves; Tomato paste - 2 teaspoons; Beer - 1 (12 fluid ounce) can or bottle; Rosemary - 2 sprigs; Cayenne pepper - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Beer-Braised Lamb Shanks

1. Lamb shanks - 2

2. Salt, divided, or to taste - 1 teaspoon

3. Freshly ground black pepper to taste - 1 teaspoon

4. Olive oil - 1 tablespoon

5. Onion, chopped - 1

6. Carrots, cut into 1-inch pieces - 2 large

7. Celery, cut into 1-inch pieces - 1 large stalk

8. Garlic, finely chopped - 3 cloves

9. Tomato paste - 2 teaspoons

10. Beer - 1 (12 fluid ounce) can or bottle

11. Rosemary - 2 sprigs

12. Cayenne pepper - 1 pinch

How to cook deliciously - Beer-Braised Lamb Shanks

1. Stage

Season lamb shanks with salt and pepper.

2. Stage

Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.

3. Stage

Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.

4. Stage

Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.

5. Stage

Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.

6. Stage

Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.