Lamb Shanks Braised in Stout
Note: Cooking time includes cooking the "chat potatoes"
4lamb shanks (about 1 lb. each)
1/4 cvegetable oil, plus additional as needed
1/4 call purpose flour
1 largeonion, chopped (about 2 cups)
4 clovegarlic, minced
·salt and black pepper, to taste
3 sprig(s)each fresh rosemary and fresh thyme
1 bottleirish stout (guinness or murphy's) 11 oz.
2 to 3 cchicken broth, reduced sodium
SMASHED CHAT POTATOES (RECIPE BELOW)
1 Tbspchopped fresh mint
How to Make Lamb Shanks Braised in Stout
- Preheat 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.
- Add 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.
- Cover 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.
- Smashed 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.