Lamb Shanks Braised in Stout
Note: Cooking time includes cooking the "chat potatoes"
- 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)
How to Make Lamb Shanks Braised in Stout
- 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.