Monday, March 15, 2010

Guinness Braised Lamb Shanks

Guinness Braised Lamb Shanks

After years of making Corned Beef & Cabbage for St. Patrick’s Day, I decided I would cook lamb shanks this year. Not only do we love slow braised lamb shanks, but this savory dish will go well with a nice glass of red wine or a tall glass of Guinness. This is a dish I might normally cook with a rich red wine, but in honor of the occasion I am using a 14 ounce can of Guinness Draught. This recipe serves 4.
Pre-heat oven 325 degrees. Cooking time approximately 3 ½ hours.

4 Lamb Shanks ( I use Ellensburg Lamb from Superior Farms, USA)
1 large Onion, coarsely chopped
4 stalks of Celery, coarsely chopped
4 large Carrots, coarsely chopped
5 Garlic Cloves, chopped
8 medium sized Red Potatoes cut in half
1 6 oz. can Tomato Paste
1 14 oz can Guinness Draught
1 tbs. fresh Thyme, chopped
1 tbs. fresh Rosemary, chopped
2 cups Beef Stock
1-3 tsp. Salt, to taste
1 tsp. Black Pepper, to taste
1 tsp. prepared Mustard
3 tbs., Olive Oil

Add the olive oil to a large Dutch Oven over medium/high.. Sprinkle salt and pepper on the Lamb Shanks and add to the pot, brown them on all sides. Remove the lamb from the pot and set aside. Add the onions, celery, carrots and garlic to the pan and sauté for about 5-7 minutes until soft. Add the tomato paste, thyme, rosemary, mustard, salt, pepper and cook a few minutes more. Return the lamb shanks to the pot and add the potatoes, the can of Guinness and the beef stock. Continue to heat, on stove, until liquids begin to simmer. Place the cover on the Dutch Oven and cook in the 325 degree oven for 2 ½ hours. At that time, remove the cover and continue to cook the lamb for an additional 30 minutes. Remove from oven, spoon off surface fat and adjust salt, to taste. Serve with a fresh Irish Soda Bread and a fresh green salad. You will not be disappointed!

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