Stout Braised Lamb Shanks Recipes

Steps:

• Preheat oven to 325 degrees. Season lamb generously with salt and pepper. Sprinkle evenly with flour. Heat oil in a braiser pan or large deep-sided skillet over medium-high. Working in 2 batches, sear lamb, fat-side down first, until browned all over, 5 to 7 minutes a batch. Transfer to a platter.
• Reduce heat to medium. Add onion to pan and cook, stirring occasionally, until softened, 5 to 6 minutes. Stir in garlic, rosemary, and tomato paste. Cook, stirring, until fragrant, about 1 minute.
• Add Worcestershire, stout, and broth. Bring to a boil, scraping up browned bits from bottom of pan. Return lamb, fat-side up, and any accumulated juices to pan and return to a boil.
• Cover pan and transfer to oven. Cook, spooning juices over lamb every 30 minutes, until meat is fork-tender, 2 1/2 to 3 hours. Remove from oven; uncover and let cool completely. Cover and refrigerate at least 1 day and up to 3 days.
• Remove solidified fat from top. Place pan over medium-low and gently simmer, covered, until lamb is warmed through, about 15 minutes. Remove rosemary. Using 2 forks, shred meat into large pieces. Transfer to a tureen or other serving vessel. Pour braising liquid over lamb. Serve with jam or chutney.

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.

Steps:

• 1. Preheat oven to 325ºF. Trim excess fat from lamb (Do not remove all fat or shanks will fall apart). Dust lamb shanks with flour. Heat 1/4 cup oil in large roasting pan over medium-high heat. Add lamb in batches; cook until browned on all sides. Remove to bowl.
• 2. Add additional oil to pan, if needed, to make about 2 Tablespoons. Add onions; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes. Return lamb shanks and any accumulated juices to pan. Sprinkle generously with salt and pepper. Tuck rosemary and thyme sprigs around lamb. Add stout to pan; pour in broth to almost cover lamb.
• 3. Cover and bake 2 hours or until lamb is very tender and almost falling off bones. Prepare Smashed Chat Potatoes (see below). Remove lamb from pan; keep warm. Skim fat from juices in pan; boil until reduced by half. Strain sauce. Serve lamb over potatoes; pour juice over lamb and potatoes, sprinkle with mint.
• 4. Smashed Chat Potatoes: 1-1/2 lbs. unpeeled small white potatoes 1 Tablespoon butter Salt and pepper, to taste --Bring large saucepan of water to boil. Add potatoes; simmer over medium-low heat about 20 minutes or until fork tender. Drain potatoes; return to saucepan and stir in butter until melted. Partially smash potatoes with fork. Season with salt and pepper. **Note: In Ireland, "chat potatoes" are small white potatoes most often served whole and unpeeled after steaming or boiling. Any small potato may be substituted.

Steps:

• Rub the lamb with the spice blend and place in a slow cooker. Add all the chopped vegetables and garlic cloves over and around the lamb. Pour in 4 of the 6 bottles of stout beer, then add enough water just to cover the lamb. Turn the slow cooker on high, cover, and cook for 4 to 5 hours, or until the lamb easily shreds from the bone.
• While the lamb is braising, combine the mayonnaise and teriyaki in a small mixing bowl and store in the refrigerator until ready to use.
• When the lamb is within 1/2 hour or so of being done, start reducing the other 2 bottles of stout in a small pot or saucepan on medium to high heat, allowing the beer to reduce by 1/2. When fully reduced, add the sugar and stir. Taste your reduction; depending on your favorite stout you may need to adjust the amount of sugar to counteract the bitterness of the beer. When seasoned to your liking, turn the heat down to low and cover.
• When your lamb is ready (the meat is tender and shreds easily), remove the leg from the slow cooker and place in a baking pan. Allow the lamb to rest and cool while transferring your braising liquid from the slow cooker into a large pot. Be sure to pour the liquid through a strainer to remove the cooked vegetables. Discard the vegetables and skim clear the fat and oil from the top of the braising liquid. Put over medium-high heat and reduce by 1/4. When reduced, add the au jus mix, to taste. Stir thoroughly and place over medium heat.
• The first step of shredding your lamb is removing the three main bones (while shredding, wear gloves and have a bowl of ice water to cool your hands as the meat will still be very hot). Next, remove all non-edible connective tissue and cartilage. As you begin shredding the meat you will be able to identify what is good meat and what isn't. After discarding the bad from the good, you are ready to shred the rest of the meat.
• Place 6 to7 ounces of shredded lamb per serving in a saute pan over medium-high heat. Add a small ladle, or about 1/4 cup, of the stout reduction to the pan and cover. When the lamb comes back up to temperature, stir, then top with some shredded cheese and cover to melt.
• Toast your hoagie rolls to your liking and spread the teriyaki mayo on the rolls. Place the lamb on a hoagie. Cut in half and serve with the au jus and your favorite side.

Steps:

• Preheat the oven to 350 degrees. Heat the olive oil in a large, deep Dutch oven with a tight-fitting lid over moderate heat until hot but not smoking. Season the lamb shanks with salt and pepper and cook, in batches if necessary, turning with tongs, until well browned, about 10 minutes each batch. Remove the lamb shanks with tongs to a plate and set aside.
• Stir the onions, carrots, rosemary, bay leaves, and garlic into the dutch oven and cook, stirring, until the onions are very soft, about 5 minutes. Add 2 1/2 cups of the wine and deglaze the pan. Bring the mixture to a boil, reduce the heat, and simmer for 5 minutes. Taste for seasoning.
• Return the lamb shanks to the pot and braise the mixture, tightly covered, in the oven for 1 hour. Uncover and braise for 2 more hours, turning the shanks every 30 minutes. Stir in the turnips and the remaining 1/2 cup of the wine, and continue to braise, in the oven for 30 minutes. Discard the bay leaves. Season to taste with salt and pepper.
• While the lamb shanks are braising, make the gremolata: chop together the rosemary, orange zest, and garlic. Place each lamb shank on a serving plate, top with the vegetables, sprinkle with gremolata and serve immediately.

Steps:

• Preheat the oven to 400 degrees F. Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it. Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside. Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor. Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half. Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go. Remove the lid during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired, Call yourself a superstar!!! ;
• In a small bowl, combine all ingredients and set aside until ready to use. ;

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
• Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.