Beer-braised lamb shanks recipe

By Lizzie Kamenetzky

Serves 6
Takes 15 minutes to make, 3 hours to cook
Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
Rating

Slow cooking meat makes it melt-in-the-mouth tender. Braises require just a few simple minutes of preparation, followed by a long, relaxing wait. This lamb recipe can also be made in a slow cooker.

Ingredients

3 tbsp olive oil
6 lamb shanks
1 large onion, finely sliced
1 celery stick, finely chopped
1 carrot, finely diced
2 garlic cloves, finely sliced
500ml bottle pale or golden ale
300ml lamb or chicken stock, hot
2 bay leaves
5 fresh thyme sprigs, leaves stripped
Knob of unsalted butter
Handful flatleaf parsley, chopped

Method

1. Heat half the oil in a large, heavy-based casserole (with a tight-fitting lid) over a medium heat. Add the lamb shanks and cook to brown all over for a few minutes. Remove from the pan and set aside.
2. Heat the remaining oil in the pot and fry the onion, celery, carrot and garlic over a gentle heat for 10 minutes until really soft and beginning to colour. Return the lamb shanks to the pot and pour in the ale and stock. Season well, add the herbs, bring to the boil, then reduce to a simmer, cover with the lid and cook over a low heat for 2½ hours, turning halfway through, until the lamb shanks are meltingly tender.
3. Remove the lamb to a warmed serving dish and keep warm under foil. Discard the bay leaves. Bring the sauce to the boil and reduce it by half until it’s nice and glossy.
4. Whisk in the butter and return the lamb to the casserole to warm through, if necessary. Sprinkle with the parsley and serve with creamy mash.

Nutritional info

Per serving: 420kcals, 23.5g fat (8.7g saturated), 43.2g protein, 5.8g carbs, 4.3g sugar, 0.7g salt

Chef's tip

To cook this recipe in a SLOW COOKER brown the lamb shanks all over in a little oil and place in the slow cooker. Fry the onion, celery, carrot and garlic for a couple of minutes and add to the slow cooker. Add all the remaining ingredients except for the butter and parsley, season well. cover with the lid and cook on low for 7-8 hours. Whisk the butter into the sauce with the parsely and serve. (you can reduce the sauce in a pan if you like).