2-3 lbs. lamb shanks (3 or so)
2 TB. vegetable oil (optional, for browning)
2-3 bottles dark, flavorful beer
1-2 tsp. ROSEMARY
1/2-1 tsp. THYME
1/2-1 tsp. MINCED GARLIC
1/2-1 tsp. salt
1/2-1 tsp. FRESHLY GROUND PEPPER
2-4 TB. butter
Brown the lamb shanks in vegetable oil over medium-high heat, several minutes per side. This step is optional, but we always do it. Then you can use a pressure cooker or a covered pan in a 300° oven. Combine the lamb shanks, beer (enough to cover the lamb), ROSEMARY, THYME and GARLIC. In a pressure cooker, cook until the meat is tender and barely clings to the bone (35-45 minutes). In the oven, cook 3-4 hours, basting every half hour or so. Remove the lamb from the pan and set aside. Over high heat, reduce the pan liquid, combined with salt, PEPPER and as much butter as desired, until it is thick and glossy. You can pour the liquid from the pressure cooker into a “frighteningly hot” cast iron skillet for this step. Top the lamb with the sauce and serve.
Prep. time: 10 minutes
Cooking time: 35-45 min for pressure cooker, 3-4 hours for oven cooking
Servings 3; Serving Size 1 shank, 1/3 cup sauce (432g); Calories 420; Calories from fat 150; Total fat 16g; Cholesterol 145mg; Sodium 580mg; Carbohydrate 9g; Dietary Fiber 0g; Sugars 0g; Protein 41g.
Health and Wellness