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Stout and cider-braised lamb shanks
Ingredients
- Butter, for greasing pot
- 4 lamb shanks
- 2 medium Spanish onions, chopped
- 3 large carrots, unpeeled, sliced on the bias
- 5 garlic cloves, minced
- 2 apples, peeled and quartered
- ¼ cup (60 ml) beef broth
- 1 x 17-ounce (500 ml) can of Irish stout
- 1 x 17-ounce (500 ml) can of cider
- Fresh thyme leaves (to taste)
- Fresh chopped rosemary leaves (to taste)
- Salt and pepper
Directions
- Add butter to a cast-iron pot over medium-high and heat. Add lamb shanks to pot and sear on all sides. Remove shanks to a plate and set aside. Reduce heat to medium, then add onions, carrots, garlic, and apple and sauté until soft and translucent.
- Add lamb shanks back to pot. Add beef broth, Irish stout, and cider. The lamb shanks should be submerged—if they aren’t, add more liquid. Bring to a boil, reduce heat, then simmer, covered, for 2 hours.
- Remove lid. Using two forks, check to see if meat is fall-apart tender, if not, continue to cook until it is. Pull out lamb shanks and set aside to rest. Using a slotted spoon, pull out some of the vegetables and set aside on a plate. Using an immersion blender, blend the remaining vegetables in the pot. Add whole vegetables back to pot. Reduce until you have a thick, textured gravy.
- Plate lamb shanks and spoon over gravy.
