Yield: Serves 6
- 6
lamb shanks
- Flour,
for dredging
- Salt
and pepper
- 1/3
cup olive oil
- 12
small white onions, peeled
- 3
large carrots, sliced
- 3
stalks celery, sliced
- 1
clove garlic, finely chopped
- Pinch
of rosemary
- Pinch
of thyme
- 1
cup Guinness Stout
- 3/4
cup beef stock
- 12
small potatoes, peeled
Lightly
moisten the lamb shanks with water. In a large bowl or plastic bag,
combine the flour, salt, and pepper and dredge the meat. In a large
skillet over medium heat, heat the olive oil. Add the lamb shanks
and cook on all sides until browned, about 10 minutes. Transfer to
a Dutch oven or ovenproof casserole. Add the onions, carrots, celery,
garlic, rosemary, and thyme to the skillet and cook for 5 minutes,
stirring constantly to absorb the pan juices. Combine the vegetables
and pan juices with the lamb. Add the Guinness, and beef stock, cover,
and simmer for 45 minutes. Add the potatoes, correct seasonings, recover,
and cook until the meat is tender, 1 1/2 to 1 3/4 hours. To serve,
place a lamb shank in the middle of a broad soup bowl and spoon vegetables
and broth around.
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