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STOUT BRAISED LAMB SHANKS

Stout Braised Lamb Shanks 1000x1000 feature image

When the weather starts to cool down, it’s time to slow cook. Over the course of a couple of hours, the aroma of these Stout Braised Lamb Shanks will waft throughout your kitchen and beyond. 

This deliciously simple recipe has been created by Meat at Billy’s regular, Alana Lowes.


Stout Braised Lamb Shanks

with orange, carrot & thyme

Serves: 4-6 people | Prep Time: 20-30 mins | Cook: 3 hours

INGREDIENTS:

2 carrots, roughly chopped
1 cup parsley, roughly chopped including stalks
10 thymes sprigs, leaves removed
2 tbsp olive oil
4-6 Meat at Billy’s Lamb Shanks
1 garlic bulb, halved
12 golden shallot onions, peeled
750ml stout
6 bay leaves
2 tbsp tomato paste
¼ cup plain flour
2 cups stock (vegetable or chicken)

TO SERVE:

Zest of 1 orange, finely grated
Extra thyme leaves
Stout Braised Lamb Shanks 1000x1000 gallery image

METHOD:

Preheat oven to 150°C.

Place carrot, parsley and thyme in a food processor and process until finely chopped. Set aside.

Heat oil in a large casserole over medium-high heat. Season lamb well with salt. Cook, turning, for 5-7 minutes or until browned all over. Remove and set aside.

Add the whole golden shallots and garlic, and cook, stirring, for 3-4 minutes or until browned and caramelised on the edges. Add carrot mixture and cook, stirring, for 3-4 minutes until softened. Add tomato paste and stir to coat, then add flour and cook, stirring, for 1 minute – taking care not to burn.

Add the stout, scraping the bottom of the casserole with a wooden spoon to dislodge the pieces on the bottom.  Add stock and bring to a simmer, then return lamb to the casserole.

Cover, roast in the oven for 2-2 ½ hrs or until tender and the meat falling off the bones. Carefully remove shanks from casserole and set aside.

Place the casserole over medium-high heat and cook for 10-15 minutes or until the sauce is reduced by half. Season with salt and pepper, then return shanks to casserole.

Serve lamb scattered with orange zest and fresh thyme.

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Recipe and images courtesy of Alana Lowes.