4 lamb shanks
1 TBSP olive oil
2 large shallots, rough chopped
4 cloves garlic, peeled and minced
2 carrots, ¼” chopped
2 cups sliced ¼” Crimini mushrooms
2 TBSP tomato paste
8 oz. stout or other dark beer
16 oz. low-sodium beef broth
2 sprigs fresh thyme
2 sprigs fresh parsley
1 sprig fresh rosemary
fresh cracked black pepper
2 TBSP unsalted butter
Root vegetable puree
2 medium turnips, peeled and cut into 2” pieces
1 medium parsnip, peeled and cut into 2” pieces
2 large Yukon gold potatoes, peeled and cut into 2” pieces
⅓ cup diced fresh chives
2 TBSP whole milk or 2 TBSP unsalted butter (optional)
1. Coat outside of shanks liberally with salt and pepper. Heat oil in a heavy bottomed pot or Dutch oven over med-high heat. When the oil just begins to smoke, brown the shanks on all sides in batches, about 10 minutes per batch. Remove shanks and set aside. Pour off all but 1 TBSP of the remaining oil and drippings. Add shallots and mushrooms to the pot and cook until just starting to brown, about 5 minutes. Add the garlic, carrot and tomato paste and cook 5 more minutes, stirring occasionally. Pour in the stout beer and use a spatula to scrape up all of the brown bits in the bottom of the pot.
2. Return shanks to the pot and pour in the beef stock. Raise heat to high and bring the liquids to a simmer. Tie herb sprigs into a bundle using butcher twine and add to the pot.
3. When the liquid comes to a heavy simmer, lower heat to med-low and cover. Cook for 2 ½ hours, turning shanks halfway through, or until the meat is almost falling off the bone. Remove shanks and set aside. Raise heat to med-high and bring sauce to a boil. Remove herb bundle. Turn off heat and add butter, stirring until melted. Serve shanks over root vegetable puree and top with sauce.
Root vegetable puree
1. Add root vegetables to a large pot of lightly salted water and bring to a rolling boil. Cook uncovered for about 30 minutes or until vegetables have softened. Drain well and return to the pot. Puree with an electric beater or immersion blender until the vegetables are smooth. If desired, mix in 2 TBSP of whole milk or butter to provide a creamier texture. Add salt and pepper to taste and fold in the chives.