These lamb shanks are coated with a delicious root beer flavored sauce that adds a unique and satisfying flavor.
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 Roma tomatoes, peeled
2 tsp Chopped fresh rosemary
2 tsp Chocolate mint, minced
1 tsp Chopped fresh thyme
4 tbsp Cold diced butter
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
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 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.
Root Beer Braised American Lamb Shanks
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