Mmmmm, braised New Zealand Lamb Shanks. You’re going to adore this Lamb Shanks recipe and your family will love you more each time you cook this amazing lamb dish. Can you guess the secret ingredient for shanks success?
Lamb Shanks Braised in Guinness ingredients:
6 lamb shanks
Flour, for dredging
Salt and pepper
1/3 cup olive oil
12 small white onions, peeled
3 large carrots, sliced
3 stalks celery, sliced
1 clove garlic, finely chopped
Pinch of rosemary
Pinch of thyme
1 cup Guinness ale (the secret ingredient for Shanks Success!)
3/4 cup beef stock
12 small potatoes, peeled
How to make Braised Lamb Shanks:
Lightly moisten the lamb shanks with water. In a large bowl or plastic bag, combine the flour, salt, and pepper and dredge the meat.
In a large heavy‐based frying pan over medium heat, heat the olive oil. Add the lamb shanks and cook on all sides until browned, about 10 minutes.
Transfer to a deep, ovenproof casserole dish.
Add the onions, carrots, celery, garlic, rosemary, and thyme to the frying pan andcook for 5 minutes, stirring constantly to absorb the pan juices. Combine the vegetables and pan juices with the lamb.
Add the Guinness, and beef stock, cover, and simmer for 45 minutes.
Add the potatoes, correct seasonings, recover, and cook until the meat is tender, 1 and a half, to 1 and 3/4 hours.
To serve, place a lamb shank in the middle of a deep dish plate or bowl and spoon vegetables and broth all around the lamb. A perfect St Patricks Day meal!