Rosemary Lamb Shanks Slow Braised In Dark Beer

There’s nothing quite so heart warming as a rich lamb dish on creamy mash. It nurtures the soul and is a perfect Winter dish served with a well matched glass of red or two. Lamb is often matched to Cabernet Sauvignon, but this recipe is a little lighter in style despite the stout rounding out the weight of this dish nicely.

The key to this recipe is the fine dicing of the vegetables. The finer you can dice them the more they will disintegrate into a delightful self-thickening gravy the likes of which you have never experienced. It’s a french technique and one I’ll gladly steal for many of my creations.

The easier method of cooking this dish in smaller quantities is in a slow cooker for 24 hours. It won’t quite have the same flavour as it’s the caramelisation of the pan frying that adds that element. But it’s much easier and will be piping hot and ready to eat when you get home from work!

We served this dish at the Wine Matchmaker Glen Eldon Wine Dinner with creamy mash and ‘crispy brocoli’: blanched brocoli crumbed then deep-fried (pictured). Whilst it was an interesting side, and one many enjoyed on the night, I think this dish is best served with crisp green brocoli, baby carrots or French green beans.

 

Ingredients

6 large lamb shanks

500 mls Guiness or stout

300 mls chicken stock

3 tbsp olive oil

1 large onion, finely diced

1 celery stick, finely diced

1 carrot, finely diced

2 garlic cloves, minced

2 bay leaves

5 fresh thyme sprigs, leaves stripped

2 long sprigs of rosemary, leaves stripped and finely chopped

Sea Salt

Pepper

 

Method

1. Pre heat the oven to 140 degrees Celsius
2. Rub the shanks with salt and pepper.
3. Heat the oil in a large fry pan over a medium heat.
4. Brown the lamb shanks for a few minutes then remove and put into a large casserole dish.
5. Add the finely diced onion, celery, carrot and garlic to the pan and heat gently until they start to colour.
6. Add vegetable mix, bay leaves, thyme, beer and stock to the casserole dish.
7. Cover and slow cook for four hours or until the meat falls off the bone.
8. Before serving remove the bay leaves and check gravy for any additional seasoning.
9. Serve with creamy mashed potatoes and vegetables.

 

Time: 30 minutes preparation, 4 hours cooking time

Serves: 6 as a main

Best Wine Match: 2010 Glen Eldon Dry Bore Cabernet Sauvignon

 

By : Sigrid de Castella (AKA Mrs Wine Matchmaker)