Root Beer Braised American Lamb Shanks

Root Beer Braised American Lamb Shanks

    

February 22, 2016

  • Yields: 6 servings

Ingredients

6 American Lamb shanks

Kosher salt and pepper

4 tbsp Olive oil

2 Sweet onions, medium dice

3 Red or yellow carrots, cut into 1/4-inch rounds

6 Garlic cloves, sliced

2 tbsp Whole butter

3 tbsp Tomato paste

2 tbsp Flour

3 Artisan root beer

1 cup Chicken broth

1 cup Lamb broth

15 small Roma tomatoes, peeled

2 tsp Chopped fresh rosemary

2 tsp Chocolate mint, minced

1 tsp Chopped fresh thyme

4 tbsp Cold diced butter

Directions

1Season shanks with salt and pepper. In heavy-bottomed stainless steel pot over medium-high heat, heat 2 tablespoons oil. Brown shanks in batches, about 6 to 8 minutes. Transfer to a platter; reserve. Add 2 tablespoons oil, onions, carrots and garlic to pan; sauté until golden brown, about 6 to 8 minutes. Add butter; stir for 1 minute. Add tomato paste and flour; cook 2 to 3 minutes longer. Add root beer; deglaze pan. Add the broths, whole tomatoes, rosemary, mint and thyme. Return shanks to pan; dredge in sauce.

2Cover pan; bake at 325°F for 2-1/2 hours or until shanks are tender. Remove shanks; keep warm. In a blender, puree liquid and vegetables until smooth. Place in a saucepan; whisk in butter.

3Transfer shanks to platter; spoon sauce over.

Chef’s Note: Serve Root Beer Braised American Lamb Shanks topped with fried onions on olive oil mashed potatoes.

Edward Leonard
Vice President/Corporate Chef
Le Cordon Bleu Schools in North America
* Recipe and image provided by the American Lamb Board

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