Lamb Shanks Braised in Stout
Note: Cooking time includes cooking the "chat potatoes"
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- lamb shanks (about 1 lb. each)
- 1/4 c
- vegetable oil, plus additional as needed
- 1/4 c
- all purpose flour
- 1 large
- onion, chopped (about 2 cups)
- 4 clove
- garlic, minced
- salt and black pepper, to taste
- 3 sprig(s)
- each fresh rosemary and fresh thyme
- 1 bottle
- irish stout (guinness or murphy's) 11 oz.
- 2 to 3 c
- chicken broth, reduced sodium
- 1 Tbsp
- chopped fresh mint
SMASHED CHAT POTATOES (RECIPE BELOW)
1Preheat oven to 325ºF. Trim excess fat from lamb (Do not remove all fat or shanks will fall apart). Dust lamb shanks with flour. Heat 1/4 cup oil in large roasting pan over medium-high heat. Add lamb in batches; cook until browned on all sides. Remove to bowl.
2Add additional oil to pan, if needed, to make about 2 Tablespoons. Add onions; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes. Return lamb shanks and any accumulated juices to pan. Sprinkle generously with salt and pepper. Tuck rosemary and thyme sprigs around lamb. Add stout to pan; pour in broth to almost cover lamb.
3Cover and bake 2 hours or until lamb is very tender and almost falling off bones. Prepare Smashed Chat Potatoes (see below). Remove lamb from pan; keep warm. Skim fat from juices in pan; boil until reduced by half. Strain sauce. Serve lamb over potatoes; pour juice over lamb and potatoes, sprinkle with mint.
4Smashed Chat Potatoes:
1-1/2 lbs. unpeeled small white potatoes
1 Tablespoon butter
Salt and pepper, to taste
--Bring large saucepan of water to boil. Add potatoes; simmer over medium-low heat about 20 minutes or until fork tender. Drain potatoes; return to saucepan and stir in butter until melted. Partially smash potatoes with fork. Season with salt and pepper.
**Note: In Ireland, "chat potatoes" are small white potatoes most often served whole and unpeeled after steaming or boiling. Any small potato may be substituted.