I love lamb shanks, so when the temperatures are well below freezing it’s a treat to braise a couple of lamb shanks, smother with root vegetables, fresh herbs, red wine, dark stout beer and simmer for hours.
The kitchen aromas can’t be beat and it warms the heart and soul. When done….the meat will fall off the bone and the lovely simmered root vegetables along with a delightful tasty sauce is perfect with a scoop of garlic mashed potatoes.
As good as any Irish Stew dish in the depths of the winter.
1 tablespoon vegetable oil
2 fresh lamb shanks
1 onion, chopped into good sized pieces
4 cloves garlic, chopped
2 carrots, chopped into large pieces
2 parsnips, chopped into large pieces
2 celery ribs, chopped into large pieces2 tablespoons tomato paste ( 1/2 small can) 2 tomatoes, chopped
1 (12 fluid ounce) bottle dark stout (such as Guinness )
1/4 cup red wine
2 beef oxo cubes/packages
3 sprigs fresh thyme
2 sprigs fresh chopped parsely or 2 tsp dried parsley
2 bay leaves
1 sprig fresh rosemary
salt and pepper to taste
Heat oil in a Dutch oven or skillet on medium-high heat. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside.
Reduce heat to medium, and in the same dutch oven or skillet, stir in the onions and garlic, carrots, turnips, and celery, cooking for 10 minutes. If using a skillet, now add the beef bouillion, wine, tomatoes, tomato paste and stout beer.
Add the shanks to the baking dish ( if not using a dutch oven ) and cover with the vegetables and liquid. Cover and add to a preheated 350 degree oven along with all the herbs.
Check every 20 minutes and add juices and turn the shanks. Cook for 2.5 hours reducing heat to 325C after 1.5 hours. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done.
When the shanks are done the meat should fall off the bone. Serve with a nice bottle of red wine and garnish with a sprig of rosemary.