Lamb Shanks Braised in Golden Ale
Preparation Time 30 to 40 minutes
Cooking Time 4 to 4 ½ hours
Springtime is a great time to enjoy life, as the days get longer and warmer. It is also a great time of year to enjoy lamb. Here is a beautiful recipe that uses golden ale and lamb shanks. Just remember to plan ahead, because you need to cook it for over four hours.
- 6 frenched lamb shanks (make sure you get some good quality ones from your butcher)
- 2 stubbies golden or amber ale
- 1 1/2 litres stock, chicken or vegetable
- 2 carrots, chopped
- 1 stick celery, chopped including the leaves
- 2 medium onions, chopped
- 3 sprigs of rosemary (or 3 generous pinches of dried)
- 4 cloves garlic, crushed
- 2 tbs Worcestershire sauce
- ½ cup plain flour
- 2 tbs olive oil
- 1 tsp black pepper
- 2 tsp cornflour
- Preheat oven to 150°C.
- Coat shanks with a mixture of black pepper and plain flour.
- Brown the shanks, in batches, with oil in a large saucepan, for about five minutes.
- Place shanks into small roasting dish or large casserole dish for the oven.
- Brown onion and garlic in saucepan, and add to shanks.
- Add remaining vegetables, Worcestershire, and rosemary to shanks.
- Add the beer and then put in enough stock to cover the meat.
- Cover dish and bake in oven for about 4 to 4 ½ hours, or until meat is tender and starting to come away from the bone.
- Keep shanks covered with liquid during cooking, top up with water if necessary.
- Remove the shanks and set aside covered in foil.
- Remove the vegetables by straining the liquid into a saucepan.
- Boil liquid over high heat until reduced by at least half, stirring constantly.
- Reduce heat.
- Mix cornflour with a small amount of cold water and add to gravy.
- Briefly return to boil, whist stirring.
- Serve shanks on a bed of mashed potato, topped with the gravy.
If using a slow cooker, cook on high for 4 to 5 hours or on low setting for 8 to 10 hours.