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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

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    Stout-Braised Lamb Shanks

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Stout-Braised Lamb Shanks Empty Stout-Braised Lamb Shanks

    Post by Lobo Sat 23 Jan 2016, 12:14 am

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    Prep Time: 10 minutes
    Cook Time: 330 minutes
    Servings: 6
    These lamb shanks are a snap to prepare with our Irish stout braising base. After long, slow cooking, the meat emerges fork-tender with a rich, savory sauce. This is comfort food at its best.






    • 36

    Ingredients:


    • 4 1/2 lb. lamb shanks
    • Salt and freshly ground pepper, to taste
    • 4 tsp. vegetable oil
    • 1 bottle (24.5 oz.) Irish stout braising base
    • Glazed Root Vegetables for serving
    • Chopped fresh flat-leaf parsley for garnish

    Related Recipes


    Stout-Braised Lamb Shanks Wine-pairing-icon-red

    Wine Pairing

    This pairs well with bold, full-bodied red wines like the Cornesa Crianza Ribera Del Duero from our Wine Club.

    Directions:

    Season the lamb shanks with salt and pepper.

    In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, warm 2 tsp. of the oil until almost smoking. Add half of the lamb shanks and brown on all sides, about 6 minutes total. Transfer to a large plate.

    Warm the remaining 2 tsp. oil in the insert or pan and brown the remaining shanks. Add the reserved shanks to the insert and place on the slow-cooker base. If using a sauté pan, transfer the shanks to a slow cooker. Add the braising base, cover and cook on low according to the manufacturer's instructions until the meat almost falls off the bone, about 5 1/2 hours.

    Transfer the lamb shanks to a platter and arrange the glazed root vegetables alongside. Cover loosely with aluminum foil.

    Skim the fat off the braising sauce and pour some of the sauce over the shanks. Garnish the shanks and vegetables with parsley. Transfer the remaining sauce to a sauceboat and pass alongside. Serves 6 to 8.
    Williams-Sonoma Kitchen.
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