Stout Braised Lamb Shanks Recipe
with Root Vegetable Puree
On a chilly evening, there is nothing quite like braised lamb shanks to get the culinary juices flowing. Add in some rosemary, and you take savor to the next level. Now, don’t fret– lamb shanks are a lot easier to prep than you might realize.
They’re bursting with flavor, and don’t need much more than a bit of seasoning and patience to be perfect every time. The seasoning you can always experiment with. You may enjoy lamb shank recipes that contain wine, or stout to provide an extra touch of flavor.
Check out this great Lamb Shanks Braised in Stout to start yourself off. It’s elegant, flavorful, and a lot easier to pull off than you might think. It does take the better part of an hour to prep, but the results are amazing. Your friends may even start encouraging you to open your own restaurant.
The main thing to remember when it comes to how to cook lamb shanks is that you really don’t have to do much at all. Just make sure that you keep them moist and cook them low and slow. This is one cut of lamb meat that will come out flawless every time.
Hopefully, that’s alleviated some of your fears about trying to cook lamb shank. Want to learn more about this fantastic cut of meat?
What are Lamb Shanks?
The shank is the meat that surrounds the tibia or lower leg of a sheep. In the case of lamb, the sheep will be no older than a year old. Shank is usually braised, as is, with the bone in.
Is This an Expensive Cut?
If you dine at a restaurant that offers lamb shank, it will often seem pricey. This is more an indication of how long it takes to prepare, though. The food has to be cooked slowly, and this increases the workload for the restaurant.
If you’re buying lamb at the market, however, this is a relatively affordable way to get more lamb in your diet.
How Can I Cook Lamb Shanks?
The recipe below is one of our favorite ways to prepare lamb shanks. If you’re looking for something a little simpler, you can easily cobble something together on your own. Our recommendation is always to cook lamb shanks in water to prevent them from drying out.
A Dutch oven is a perfect tool here because it retains heat from the oven, intensifies flavors, and can be adequately sealed to ensure that moisture is retained. If you want to use the oven, always cook shanks in a covered dish with water.
Braise lamb shanks at 350° F for 25 to 30 minutes per pound and then to add on an extra 25 to 30 minutes at the end of the cooking time. You’ll know that they’re done when the meat starts to fall off the bone.
A slow cooker is also a great way to cook these. We’d recommend preparing everything in the morning and leaving it. Place everything in the slow cooker, and set it to low. Cook it for at least eight hours. No peeking!
We do not recommend using shorter cooking methods here. Frying or grilling will leave the meat tasting tough and unpalatable. Roasting is also a bad idea as the meat will dry out very quickly.
All that’s left now is to eat and enjoy—rich, flavorful, and nutrient-dense lamb that doesn’t cost you an arm and a leg. It doesn’t get any better than this.
A rich, dark stout adds an even deeper flavor to braised lamb shanks and the pureed winter root vegetables make this a perfect winter evening dish.
Coat the outside of the lamb shanks liberally with salt and pepper. Heat the olive oil in a heavy bottomed pot or Dutch oven over medium-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 tablespoon of the remaining oil and drippings. Add the shallots and mushrooms to the pot and cook until just starting to brown, about 5 minutes. Add the garlic, carrots, 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.
Return the shanks to the pot and pour in the beef stock. Turn the heat to high and bring the liquid to a simmer. Tie the herb sprigs into a bundle with butcher twine and add them to the pot.
When the liquid comes to a heavy simmer, lower the heat to medium-low and cover. Cook for 2½ hours, turning the shanks halfway through, or until the meat is almost falling off the bone. Remove the shanks and set aside.
For the root vegetable puree: add the root vegetables to a large pot of lightly salted water and bring to a rolling boil. Cook, uncovered, for about 30 minutes or until the vegetables have softened. Drain the vegetables well and return them to the pot.
Using an electric beater or immersion blender puree the vegetables until smooth. If desired, mix in 2 tablespoons whole milk or unsalted butter to provide a creamier texture. Add salt and pepper to taste and fold in the chives. Set aside until ready to serve.
To finish the lamb: Increase the heat to medium-high and bring the sauce to a boil. Remove the herb bundle and discard. Turn off the heat and add the 2 tablespoons of butter, stirring until melted.
Serve the shanks over the root vegetable puree and top with a spoonful of sauce.
