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

News 12 Staff

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Dec 14, 2016, 10:07 PM

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Updated 2,953 days ago

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)