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
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Dec 14, 2016, 10:07 PM
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Updated 2,824 days ago
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Guinness Braised Lamb Shank
For 4 pieces
2ea Cans of Guinness Stout
Marinate the lamb shanks overnight, strain Guinness and reserve
Season shanks with salt and pepper for searing
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
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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