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.
Ingredients
- 2 lamb shanks
- 1 teaspoon salt, divided, or to taste
- freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 large carrots, cut into 1-inch pieces
- 1 large stalk celery, cut into 1-inch pieces
- 3 cloves garlic, finely chopped
- 2 teaspoons tomato paste
- 1 (12 fluid ounce) can or bottle beer
- 2 sprigs rosemary
- 1 pinch cayenne pepper
Directions
Step 1
Season lamb shanks with salt and pepper.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Tips
Chef's Notes:
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 387 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat4g | 20% |
Cholesterol82mg | 27% |
Sodium1363mg | 59% |
Total Carbohydrate22g | 8% |
Dietary Fiber4g | 14% |
Total Sugars7g | |
Protein30g | |
Vitamin C12mg | 62% |
Calcium80mg | 6% |
Iron3mg | 17% |
Potassium858mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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