Frog and the Peach: Guinness Braised Lamb Shank

Guinness Braised Lamb Shank



For 4 pieces



Marinate Lamb



2ea Cans of Guinness Stout



Marinate the lamb shanks overnight, strain Guinness and reserve



Season shanks with salt and pepper for searing



 



Vegetables for Braising with the Lamb



1ea small Onion, cut in half



3ea stalks Celery, cut large



2ea Carrots, cut large



6ea Garlic cloves



1ea small Fennel, cut large



3ea plum tomatoes, halved



5ea Canned anchovies



1t chili flakes



Deglaze with guinness



 



Sachet (spices tied up in cheesecloth):



1TRosemary, 1Tsage, 1T thyme, 1Tpeppercorn, 3 ea whole cloves, 2T coriander seed, 1ea star anise, 1 ea cinnamon stick



 



1 ea orange (cut in half)



 





1. After marinating, season the shanks and sear in a hot dutch oven in olive oil



2. Remove shanks when brown



3. In the same pot add a little more olive oil and cook the vegetables for five minutes



4. Add the remaining ingredients (tomatoes, anchovies, chili flakes, sachet of herbs, lamb, reserved Guinness, orange)



5. Bring to a simmer, cover tightly and braise in a 325 degree oven for 2 - 2 ½ hours (you're looking for the meat to be almost falling off the bone)


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