Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Lamb Shanks take forever to cook, but the longer they cook, the better they’ll be. I suggest you make them today for dinner tomorrow because magic happens after the mouthwatering flavors have spent the night together.
- 4 Lamb Shanks
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 1/4 Cup Olive Oil
- 1 Carrot (Diced)
- 1 Large Onion (Diced)
- 6 Garlic Cloves (Minced)
- 4 Sprigs Fresh Rosemary
- 4 Sprigs Fresh Thyme
- 1 Bay Leaf
- 2 Cups Brown Ale
- 4 Cups Lamb Or Beef Stock
- Preheat oven to 375 degrees.
- Place lamb shanks on cutting board and find end of the tendon on each shank, which will be 1/2 inch to 1 inch from end of the shank. Sever tendon by scoring the meat from bone. By doing this it allows meat to cook down very nicely. Season shanks with kosher salt and pepper.
- Pour olive oil in large-size Dutch oven and turn heat to a medium-high. Get oil nice and hot. Add shanks and sear on all sides 2 minutes per side. Make sure not to crowd the pan and work in batches if you need to.
- Remove shanks and transfer to plate to set aside. Add carrots and cook 2 minutes. Add onions and cook 2 minutes. Add garlic and sauté 1 minute. Add rosemary, thyme, and bay leaf. Return shanks to pan and add brown ale. Add lamb or beef stock and bring to a boil.
- Cover with lid and remove from heat. Carefully transfer to oven for 2 1/2 to 3 hours until liquid has reduced by half and meat has pulled back from bone. Check periodically to ensure there is enough liquid. Add water, stock, or beer if you need to.
- Remove from oven. Let cool enough to place in refrigerator. Place Dutch oven (with lid) in oven for that overnight magic.
- When you’re ready to serve remove Dutch oven from fridge and place on stovetop over a medium heat until shanks are warmed through.
- Remove shanks to plate to rest. Put Dutch oven back on stove over a medium heat. Bring to a simmer. Reduce liquid by half. Strain into a bowl through a mesh strainer lined with cheesecloth (or a colander lined with cheesecloth). Pour strained liquid over shanks.
- Serve shanks, 1 per person, with reserved sauce.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved