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Braised Lamb Shanks with Guiness

Braised Lamb Shanks with Guiness

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This recipe can be done either in your slow-cooker or braised in the oven. The flavors are rich. I like to serve it with mashed potatoes – the last step, thickening the sauce, takes only as much time as it takes to cook & mash the spuds.

Recipe

Ingredients

  • 4 Lamb Shanks (or Knuckles)
  • 440 ml (1 can) Guiness
  • 250 ml (1 cup) Beef stock (or lamb stock if you have it)
  • Boiling-Hot Water
  • 1 Large Carrot
  • 1 Celery Stalk
  • 1 Large White Onion
  • 100 g (3 oz) Prunes
  • 2 Bay Leaves
  • 30 ml (2 tablespoons) Dried Thyme
  • Salt, Fresh Ground Black Pepper
  • 40 g (1.5 oz) Butter
  • 40 g (1.5 oz) Flour

Set up

  1. Peel and wash the carrot, the onion, and the celery.
  2. Pre-heat the slow-cooker (or follow the instructions for your particular slow-cooker).
  3. Bring the Guiness and beef stock to a boil.

Preparation

  1. Place the lamb, prunes, carrot, onion, celery, bay leaves and thyme in the crockpot.
  2. Pour the hot Guiness and stock in the crockpot.
  3. Add enough boiling-hot water to just cover the meat.
  4. Season with salt and pepper – keep in mind the liquid will reduce somewhat – don’t over-season.
  5. Put the crockpot on “auto” if it has that mode. Otherwise put it on “high” for 2 hours, then lower to “low”.
  6. Cook for approximately 7 or 8 hours.

If you do it in the oven instead of a crockpot – get a pot large enough for everything with a good lid. Put all the ingredients in the pot, bring to a boil. Place in a pre-heated oven at 160 °C (325 °F). It will not take as long to cook – and you have to keep a closer eye on it.

Finish

  1. Discard the carrot, onion, celery and bay leave.
  2. Reserve ( To set aside for later use.) [?] the meat and prunes, covered with cling film so they don’t dry out.
  3. Make a roux with the butter and flour – in a pot melt the butter, add the flour and mix well. Cook until it barely begins turning a light shade of beige.
  4. Add 750 ml (3 cups) of the cooking broth to the pot with the roux.
  5. Whisk well.
  6. Bring to a boil and let it simmer for 15 minutes.
  7. Adjust seasoning.
  8. Serve 1 lamb shank per person with prunes and sauce.

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