Ale-Braised Lamb Shanks

1. 1

   Season the lamb shanks with salt and pepper.

2. 2

   Heat olive oil in a deep-sided pan or pot over medium-high heat. Add the lamb and cook, turning as needed, until browned, about 5 minutes. Remove it from the pan and lower the heat to medium.

3. 3

   Add the chopped onion, carrot, celery, and garlic to the pan. Season with a large pinch of salt. Cook, stirring, until the vegetables release their juices, about 2 minutes. Stir in the tomato paste to coat, about 1 minute. Pour in the beer and stir in the rosemary. Increase the heat to high and bring the sauce mixture to a simmer.

4. 4

   Add the lamb shanks to the sauce mixture. Reduce the heat to low. Cover and simmer until the lamb is nearly fork-tender, flipping the lamb after 1 hour, about 2 hours. Remove from the heat and let cool to room temperature, at least 30 minutes. Refrigerate for 8 hours to overnight.

5. 5

   Skim the fat from the top of the sauce, if desired. Cover and bring the lamb to a simmer over low heat. Flip and continue simmering until the meat is fork-tender and nearly falling off the bone, about 45 minutes. Transfer the lamb shanks to a bowl to keep warm.

6. 6

   Bring the sauce to a boil over high heat. Boil until reduced by half but not overly thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon the sauce over the top.

• Calories 1973.17 kcal High
• Protein 189.36 g Good Source
• Carbs 61.95 g Moderate
• Total Fat 94.47 g High
• Saturated Fat 36.75 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 630.04 mg High
• Sodium 766.32 mg High
• Fiber 8.87 g Good Source
• Sugar 11.83 g High
• Added Sugar 0.0 g Low Source
• Calcium 885.99 mg Good Source
• Iron 15.35 mg Good Source
• Potassium 3470.47 mg Good Source
• Vitamin A 71.52 mcg_rae Low Source
• Vitamin C 87.43 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷