Stout-Braised Lamb Shanks
Stout-Braised Lamb Shanks is rated
out of
5 by
1.
Prep Time:
10 minutes
Cook Time:
330 minutes
Servings:
6
These lamb shanks are a snap to prepare with our Irish stout braising base. After long, slow cooking, the meat emerges fork-tender with a rich, savory sauce. This is comfort food at its best.
Ingredients:
- 4 1/2 lb. lamb shanks
- Salt and freshly ground pepper, to taste
- 4 tsp. vegetable oil
- 1 bottle (24.5 oz.) Irish stout braising base
- Glazed Root Vegetables for serving
- Chopped fresh flat-leaf parsley for garnish
Directions:
Season the lamb shanks with salt and pepper.
In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, warm 2 tsp. of the oil until almost smoking. Add half of the lamb shanks and brown on all sides, about 6 minutes total. Transfer to a large plate.
Warm the remaining 2 tsp. oil in the insert or pan and brown the remaining shanks. Add the reserved shanks to the insert and place on the slow-cooker base. If using a sauté pan, transfer the shanks to a slow cooker. Add the braising base, cover and cook on low according to the manufacturer's instructions until the meat almost falls off the bone, about 5 1/2 hours.
Transfer the lamb shanks to a platter and arrange the glazed root vegetables alongside. Cover loosely with aluminum foil.
Skim the fat off the braising sauce and pour some of the sauce over the shanks. Garnish the shanks and vegetables with parsley. Transfer the remaining sauce to a sauceboat and pass alongside. Serves 6 to 8.
In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, warm 2 tsp. of the oil until almost smoking. Add half of the lamb shanks and brown on all sides, about 6 minutes total. Transfer to a large plate.
Warm the remaining 2 tsp. oil in the insert or pan and brown the remaining shanks. Add the reserved shanks to the insert and place on the slow-cooker base. If using a sauté pan, transfer the shanks to a slow cooker. Add the braising base, cover and cook on low according to the manufacturer's instructions until the meat almost falls off the bone, about 5 1/2 hours.
Transfer the lamb shanks to a platter and arrange the glazed root vegetables alongside. Cover loosely with aluminum foil.
Skim the fat off the braising sauce and pour some of the sauce over the shanks. Garnish the shanks and vegetables with parsley. Transfer the remaining sauce to a sauceboat and pass alongside. Serves 6 to 8.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
safetylawyer from
Bring it back!
This was one of your best braising sauces. Now that Fall is here, please bring it back (or at least update this recipe so we have all ingredients if we can no longer get your sauce)!
Date published: 2013-09-22