Lamb Shanks braised in Stout -
Ingredients:
6 lamb shanks
Flour, for dredging
Salt and pepper, to taste
1/3 c. olive oil
12 small white onions, peeled
3 large carrots, sliced
3 stalks celery, sliced
1 clove garlic, finely chopped
Pinch of dried rosemary
Pinch of driedthyme
1 c. Guinness Stout
3/4 c. beef stock
12 small potatoes, peeled
Lightly moisten the lamb shanks with water.
In a large bowl or plastic bag,
combine the flour, salt, and pepper and
dredge the meat in the mixture.
In a large skillet over medium heat,
heat the olive oil.
Add the lamb shanks and cook on all sides
until browned, about 10 mins.
Transfer to a Dutch oven or flamemproof casserole.
Add the onions, carrots, celery, garlic,
rosemary, and thyme to the skillet and
cook over medium heat for 5 mins,
stirring to scrape up the browned bits of the pan.
Pour the vegetables and pan juices onto the lamb.
Add the Guinness and stock, cover,
and simmer for 45 mins.
Add the potatoes, correct seasonings,
re-cover, and cook until meat is fork tender,
1 1/2 to 1 3/4 hours.
To serve, place 1 lamb shank in the
middle of 6 shallow soup bowls and
spoon some vegetables and broth around. Serves 6.
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