Porter Braised Lamb Shank

Porter Braised Lamb Shank

Porter Braised Lamb Shank

Image of Porter Braised Lamb Shank taken for the Beer Institute. Recipe was created by Chef Laurent Aubel.

Ingredients

  • 4 lamb shanks
  • 2 Tbsp. extra-virgin olive oil
  • 4 cups veal stock
  • 3 cups porter (chocolate)
  • 1 large onion, peeled and sliced ¼ inch cubes
  • 1 bunch baby carrots, trimmed, peeled and cut in half lengthwise
  • 3 celery stalks, chopped in ¼ inch cubes
  • 1 fresh rosemary stalk
  • 1 fresh thyme stalk
  • 1 lb. potatoes, cut into ¼ inch cubes
  • 2 bay leaves
  • 2 Tbsp. tomatoes paste
  • Salt and Pepper

Preparation

Preheat oven to 320 degrees F.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb shanks with salt and pepper and then sear for 3 minutes or until brown on each side.  Transfer shanks to a plate to rest.

Add onion, carrots, celery, potatoes and sauté until golden brown, 8-10 minutes.  Add in lamb shank and cover with porter and veal stock.  Season with rosemary, thyme, and bay leaves. Cover with lid and places in oven for 3 hours at 320 degrees F.  When the shank is ready remove them from the cooking juice put them in a tray, reduce the cooking juice until you obtain a thickened, gaze constancy.

Before serving, remove bay leaves and thyme and rosemary stalks.  Season with salt and pepper as desired.

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