Lamb Shanks Braised In Stout
Recipe: #20519
August 09, 2015
Categories: Lamb/Mutton, Irish, St Patricks Day, Sunday Dinner, No Eggs, Non-Dairy, , more
"From Irish Abroad by Margaret Johnson"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (1102.9 g)
- Calories 849.1
- Total Fat - 28.3 g
- Saturated Fat - 7.3 g
- Cholesterol - 217.7 mg
- Sodium - 541.6 mg
- Total Carbohydrate - 64.6 g
- Dietary Fiber - 11 g
- Sugars - 10.7 g
- Protein - 79.1 g
- Calcium - 126.7 mg
- Iron - 8.9 mg
- Vitamin C - 38.9 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Lightly moisten the lamb shanks with water. In a large bowl or plastic bag, combine the flour, salt, and pepper and dredge the meat in the mixture.
Step 2
In a large skillet over medium heat, heat the olive oil. Add the lamb shanks and cook on all sides until browned, about 10 minutes. Transfer to a Dutch oven or flamemproof casserole.
Step 3
Add the onions, carrots, celery, garlic, rosemary, and thyme to the skillet and cookover medium heat for 5 minutes, stirring to scrape up the browned bits of the pan.
Step 4
Pour the vegetables and pan juices onto the lamb. Add the Guinness and stock, cover, and simmer for 45 minutes.
Step 5
Add the potatoes, correct seasonings, re-cover, and cook until meat is fork tender, 1 1/2 to 1 3/4 hours.
Step 6
To serve, place 1 lamb shank in the middle of 6 shallow soup bowls and spoon some vegetables and broth around. Serves 6.
Tips
No special items needed.
0 Reviews
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