adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beer-Braised Lamb Shanks
Beer-Braised Lamb Shanks
0 Likes
Prep Time:
15 minutes
Cook Time:
190 minutes
Total Time:
715 minutes
Chef John tenderizes lamb shanks in beer for ultra-tender, flavorful results with just a two-day process.
Ingredients:
  • 2 lamb shanks
  • 1 teaspoon salt, divided, or to taste
  • freshly ground black pepper to taste
  • 2 large carrots, cut into 1-inch pieces
  • 1 large stalk celery, cut into 1-inch pieces
  • 3 cloves garlic, finely chopped
  • 2 teaspoons tomato paste
  • 1 (12 fluid ounce) can or bottle beer
  • 2 sprigs rosemary
  • 1 pinch cayenne pepper
Instructions:
  • Generously season the lamb shanks with salt and pepper.
  • In a deep-sided pan or pot over medium-high heat, sizzle the olive oil until it shimmers. Sear the lamb until beautifully browned on all sides, about 5 minutes. Transfer the lamb from the pan and lower the heat to medium.
  • In a pan, combine chopped onion, carrot, celery, and garlic. Season with a generous pinch of salt. Sauté until vegetables release juices, around 2 minutes. Add tomato paste and stir to coat for about 1 minute. Pour in the beer, stir in rosemary, and bring to a high heat to simmer the sauce mixture.
  • Add lamb shanks to the flavorful sauce and gently simmer on low heat until the lamb is almost fork-tender, turning once after 1 hour, for about 2 hours. Allow it to cool to room temperature for at least 30 minutes, then refrigerate for 8 hours to overnight.
  • If desired, remove any fat from the surface of the sauce. Cover and gently bring the lamb to a simmer over low heat. Flip the lamb shanks and simmer until the meat is tender and almost falling off the bone, approximately 45 minutes. Transfer the lamb shanks to a bowl to keep warm.
  • 1. Heat sauce over high heat until boiling. Reduce by half, maintaining a slightly thick consistency, for about 3 minutes. Add salt and cayenne pepper to taste. Serve by placing lamb shanks on a plate and drizzling with sauce.

Similar Recipes