Stout Braised Lamb Shanks


Here’s a family favourite that’s rich, warming and comforting.

Serves: 4-6

Prep time: 20-30mins

Cook time: 3hours

Ingredients

2 carrots, roughly chopped

1 cup parsley, roughly chopped including stalks

10 thymes 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

 

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.

 

Previous articleIsuzu Ute’s I-Venture Club
Next articleLegendary Longreach & Winton