Ingredients
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2 lamb shanks
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1 teaspoon salt, divided, or to taste
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freshly ground black pepper to taste
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1 tablespoon olive oil
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1 onion, chopped
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2 large carrots, cut into 1-inch pieces
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1 large stalk celery, cut into 1-inch pieces
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3 cloves garlic, finely chopped
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2 teaspoons tomato paste
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1 (12 fluid ounce) can or bottle beer
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2 sprigs rosemary
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1 pinch cayenne pepper
Directions
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Season lamb shanks with salt and pepper.
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Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
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Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
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Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
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Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
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Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.
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Tips
Chef's Notes:
Ask your butcher for the smaller fore shanks if possible.
Choose any pot just large enough to fit your 2 lamb shanks snugly.
Use any kind of beer that is not too hoppy.
Nutrition Facts (per serving)
| 387 | Calories |
| 14g | Fat |
| 22g | Carbs |
| 30g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 387 | |
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 4g | 20% |
| Cholesterol 82mg | 27% |
| Sodium 1363mg | 59% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 4g | 14% |
| Total Sugars 7g | |
| Protein 30g | 60% |
| Vitamin C 12mg | 14% |
| Calcium 80mg | 6% |
| Iron 3mg | 17% |
| Potassium 858mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
