Cooking with Beer: Arrogant Bastard Ale-Braised Lamb Shanks
by Chef Evan | July 30, 2009 - 12:45pm | 0 comments - 11 readsIngredients: 2 lamb shanks Salt Black pepper 2 Tbsp. canola oil 1 small onion, diced 1 stalk celery, diced 1 carrot, peeled and diced 1 Tbsp. tomato paste 1 cup Arrogant Bastard Ale 2 cups beef stock 1 Tbsp. dried thyme 1 tsp. cornstarch Season the lamb shanks heavily with salt and pepper. In a large, deep pot or dutch oven over medium-high heat, warm the canola oil and sear the lamb shanks on all sides. When brown and crusty all around, remove from the pan and add the onion, celery and carrot. Saute for 10 to 15 minutes or until vegetables are brown and caramelized. Add in the tomato paste and saute another five minutes. Add the beer, boil and reduce until almost dry, approximately seven minutes. When the beer and vegetables have thickened, add the stock and dried thyme. Add the lamb shanks back to the pot, cover and simmer for two hours. While the lamb shanks are braising you could drink the rest of your Arrogant Bastard Ale. By the way, it's going to smell awesome. With the house perfumed with lamb and beer, you'll be counting down the minutes until you can tear into that meat. The thing I like best about this dish is that you can just pick it up by the exposed bone and munch like a Viking or caveman. After the two hours, carefully take out the lamb shanks, making sure they don't fall apart. Whisk in a teaspoon of corn starch to the sauce and simmer for two minutes before blending to a smooth sauce.
