BEER-BRAISED LAMB SHANKS
Lamb, a classic springtime meat, stars in this comforting dish that's perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields a superior texture and flavor but you can also cook the lamb all at once, simmering until fork-tender for 2 1/2 to 3 hours.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 11h55m
Yield 2
Number Of Ingredients 12
Steps:
- Season lamb shanks with salt and pepper.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 387 calories, Carbohydrate 22.4 g, Cholesterol 82.2 mg, Fat 14.4 g, Fiber 4 g, Protein 29.8 g, SaturatedFat 3.9 g, Sodium 1362.8 mg, Sugar 7 g
STOUT-BRAISED LAMB SHANKS
You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.
Provided by Nick Russell
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
- Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
- Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 16.2 g, Cholesterol 89.3 mg, Fat 15.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.4 g
SLOW COOKER LAMB SHANKS BRAISED IN GUINNESS
Make and share this Slow Cooker Lamb Shanks Braised in Guinness recipe from Food.com.
Provided by conniecooks
Categories Stew
Time 12h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat shanks in flour seasoned with salt and pepper.
- Reserve left over flour mixture.
- In a skillet heat oil.
- Add lamb in batches and cook until browned.
- Transfer to slow cooker.
- Reduce heat and add onions, to pan, cook till softened.
- Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth.
- Pour over meat.
- Cover and cook on low 10 -12 hours or on high 5 - 6 hours.
BRAISED LAMB SHANKS WITH GUINNESS & BARLEY
Make and share this Braised Lamb Shanks With Guinness & Barley recipe from Food.com.
Provided by Lee_tah
Categories Lamb/Sheep
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C Season flour with salt and pepper, then coat shanks. Heat oil in a large casserole dish. Brown shanks on all sides and remove from dish.
- Empty mixed veggies into pot and heat for 5 minutes.
- Add beer and stir to loosen sediment on the bottom of dish. Stir in tomatoes, stock and bring to the boil. Add barley, stir well. Return shanks to the dish.
- Transfer casserole to the oven. Cook for about 2 hours, add more water if needed. Spoon onto deep plates to serve and sprinkle with parsley.
ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY
Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 31
Steps:
- Preheat the oven to 400°F (200°C).
- Season the lamb shanks all over with salt and pepper.
- Heat the canola oil in a large Dutch oven over medium-high heat.
- Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
- Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
- Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
- Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
- Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
- Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
- About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
- Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
- Fold in the butter, sour cream, and heavy cream until smooth and light.
- Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
- To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
- Enjoy!
Nutrition Facts : Calories 1362 calories, Carbohydrate 91 grams, Fat 78 grams, Fiber 8 grams, Protein 76 grams, Sugar 17 grams
LAMB SHANKS IN GUINNESS WITH COUNTRY VEGETABLES
A hearty Irish-style meal that is perfect for cooler weather. This is delicious served with with Recipe #54618!For a perfect dessert at the end of this meal, try Recipe #54621! Originally from a 1995 Bon Appetit. I have substituted cubed potatoes for either the turnips, rutabagas, or both.
Provided by Leslie in Texas
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Season lamb shanks with salt and pepper.
- Coat lamb with flour and shake off excess; reserve remaining flour.
- Heat the oil in a large pot over medium-high heat.
- Add lamb to pot in batches and brown well; transfer with tongs to a bowl.
- Reduce heat to medium and add the onions to the pot.
- Sauté the onions until translucent,scraping up any browned bits of lamb, about 5 minutes.
- Add reserved flour and cook, stirring for about 1 minute.
- Return lamb shanks and any accumulated juices to the pot.
- Add beef broth and the Guinness; cover and bring to a boil.
- Reduce heat and simmer until meat is almost tender, about 1 hour.
- Add carrots, parsnips and rutabagas to pot and simmer, uncovered, until meat and vegetables are tender and stew thickens slightly, about 40 minutes.
- Spoon fat from surface of stew and serve.
- This can be prepared one day ahead.
- Cover and refrigerate.
- Skim off any congealed fat from the surface and rewarm over low heat before serving.
Nutrition Facts : Calories 1459.9, Fat 45.8, SaturatedFat 15.5, Cholesterol 242.1, Sodium 884.2, Carbohydrate 83.5, Fiber 6.9, Sugar 14.8, Protein 83.6
LAMB SHANKS COOKED WITH GUINNESS, IN PAPER
In her new cookbook "BONES", Jennifer McLagan tells us "Meat on the bone imparts flavour like nothing else". In this exerpt from her new book, she makes a case for bringing bones back in the kitchen and to our tastebuds. (LCBO Food and Drink, Winter, 2006). Cooking "en papillote" is a technique that seals food in a paper package with flavourings, and baked. Ask your butcher to "french" the shanks for you... or do it yourself. You will want to expose about 3 inches of the shank bone, thus allowing you to tie the parchment paper to the bone. The packages will not be airtight, so they won't puff up, but the tehnique concentrates the flavours, and makes a great presentation. If parchment paper is too fussy for you, just make the dish in a Dutch Oven. What to Serve: Guinness Draught Beer Wine: Seaview Sparkling Shiraz
Provided by TOOLBELT DIVA
Categories Lamb/Sheep
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat Oven 300F (150C).
- Pat the lamb shanks dry and season with salt and pepper. Heat the oil in a large frying pan over medium-high heat and brown the lamb shanks on all sides. Transfer shanks to a plate. Add onions to the pan, stirring well to coat in the fat, then cover and cook for 10 minutes, or until soft, stirring 2 or 3 times while scraping the bottom of the pan each time.
- Add the carrots, celery and rosemary; cook uncovered for 2 to 3 minutes, scraping the bottom of the pan from time to time. Pour in the beer and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Add the sugar, mustard and garlic and continue to boil, stirring from time to time, for 10 minutes, or until the beer becomes thick and syrupy.
- Meanwhile, remove 4 large strips of zest from the orange with a vegetable peeler and squeeze 1/4 cup (50 mL) juice from the orange. Add the zest and juice to the pan. Continue to cook until the liquid just glazes the onions. Remove from the heat and let it cool. You will have 3 to 4 cups (750 mL to 1 L) onion mixture.
- Cut four, 15 inch (38-cm) squares of parchment paper. Divide the onion mixture among the squares of parchment paper, placing it in the middle of each square. Make sure that each square has a rosemary sprig, an orange zest strip and 2 garlic halves. Stand a lamb shank on top of each (it will lean to one side); pull up the corners of the parchment paper to form a package, tying it with string, around the exposed bone.
- Stand the packages in a Dutch oven or baking dish and bake for 3 hours.
- Remove from the oven and place the packages on warmed plates. Cut the strings but allow each diner to open his or her own package.
Nutrition Facts : Calories 1086.6, Fat 53.2, SaturatedFat 18.7, Cholesterol 306, Sodium 259, Carbohydrate 50.3, Fiber 4.8, Sugar 31.2, Protein 93.2
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- Heat 6 tablespoons vegetable oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour. Add lamb to Dutch oven in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.
- Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
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