Stout Braised Lamb Shanks

Stout Braised Lamb Shanks

with orange, carrot & thyme

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.

 


 

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 thyme sprigs, leaves removed
2 tbsp olive oil
6 Frenched lamb shanks* (Meat at Billy’s will French them for you!)
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 mushroom)

TO SERVE:

zest of 1 orange, finely grated
extra thyme leaves

*Lamb shanks and stock are available in store and online for home delivery.

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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 caramalised 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.

Recipe and images courtesy of Alana Lowes.

 

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