This is the type of dish that goes perfectly with a chilly autumn day or a frosty winter afternoon. Braise them a day ahead and the flavor will deepen overnight in the refrigerator.
Ingredients
- 6 meaty lamb shanks
- Salt and freshly ground black pepper
- 3/4 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 medium onion
- 2 whole carrots
- 2 stalks celery
- 3 tablespoons tomato paste
- 3 cups amber ale-style beer
- 3 cloves garlic
- 6 cups veal or beef stock
- 1 whole bay leaf
- 1 1/2 teaspoons black peppercorns
- 2 sprigs fresh thyme
- 3 tablespoons coarsely chopped parsley
Directions
Preheat oven to 350 degrees. Season the lamb shanks liberally with salt and pepper. Dredge in flour, shaking off the excess. Heat half the vegetable oil in a large Dutch oven over medium-high heat. Add half of the shanks and brown evenly on all sides, 2 to 3 minutes per side. Remove and cover to keep warm. Repeat with the remaining oil and shanks.
Add the onion, carrots and celery to the pot and sauté until soft and translucent, 10 to 15 minutes. Add the tomato paste and cook for 5 minutes, stirring constantly, until the paste darkens. Add the beer, garlic, stock, herbs, seasonings and shanks. Cover and bake for 1½ to 2 hours, turning occasionally, until the shanks are very tender. Remove the shanks from the braising liquid, cover and keep warm. Strain the liquid into a saucepan. Skim off some of the fat and bring the liquid to a boil. Reduce by half, about 15 minutes. Place the shanks back in the pot to keep warm. Serve with cornbread or over mashed potatoes.
Makes 6 servings.
Photo by Jodi Miller