Beer-Braised Lamb Shanks

Once in a while, I stumble upon lamb shanks in the meat case at my grocery store. It’s not often, but when I do, I like to braise them in dark beer with lots of vegetables.

Lamb was one of those things I remember having as a kid on special occasions. I also remember the horrific mint jelly my parents would eat with it. Ugh. As a picky child, I could not deal with that. As a thirty-something-year-old . . . I prefer a gremolata. Which really is only a fancy-pants name for herbs with garlic and lemon zest. Although it sounds gourmet and looks pretty, it’s rustic and tastes fantastic with the earthy lamb.

SERVES 6 TO 8 • TOTAL TIME: 3½ TO 4 HOURS

INGREDIENTS:

FOR THE LAMB:

2 tablespoons olive oil

6 to 8 lamb shanks (depending on size)

2 tablespoons unsalted butter

2 medium carrots, chopped

2 celery stalks, chopped

1 large yellow onion, chopped

4 cloves garlic, smashed

3 sprigs fresh thyme

3 sprigs fresh flat-leaf parsley

2 sprigs fresh rosemary

2 tablespoons unbleached all-purpose flour

2 rounded tablespoons tomato paste

12 ounces dark beer

1½ cups beef broth

1 bay leaf

FOR THE GREMOLATA:

½ cup chopped flat-leaf parsley

¼ cup chopped mint leaves

1 teaspoon minced rosemary leaves

½ teaspoon minced thyme leaves

2 cloves garlic, minced

1 tablespoon lemon zest

DIRECTIONS:

• To make the lamb: Preheat the oven to 325ºF.
• In a large Dutch oven, heat the olive oil over medium-high heat.
• Season all sides of the lamb shanks generously with salt and pepper. Brown the lamb shanks in the Dutch oven for 3 to 4 minutes per side before transferring them to a clean plate.
• Drain off all but 1 tablespoon of the rendered fat from the pot. Add the butter, carrots, celery, onion, and garlic. Cook for 8 to 10 minutes, or until the vegetables have browned.
• Meanwhile, bundle the thyme, parsley, and rosemary tightly with kitchen string.
• Add the flour and tomato paste, stir to combine, and cook for 3 minutes. Add the beer, broth, herb bundle, and bay leaf. Place the lamb shanks on top of the vegetables—they should not be submerged. You want to leave about ½ inch of the meat exposed. If needed, add more broth or water to the pot.
• Cover the pot and braise in the oven for 2½ to 3 hours.
• Use tongs to remove the lamb shanks, place them on a clean plate, and tent with aluminum foil. Remove the herb bundle and bay leaf before emulsifying the sauce. This can be done in a blender or directly in the pot using an immersion blender.
• Return the lamb shanks to the pot and cover with a lid. Keep warm over low heat.
• To make the gremolata: In a small bowl, combine the parsley, mint, rosemary, thyme, garlic, and zest.
• Serve the lamb shanks with a spoonful of the gremolata on top of the lamb.

MAKE IT A MEAL

Curried Cauliflower with Golden Raisins & Pistachios, Roasted Beets with Parsley Pesto Vinaigrette, Roasted Garlic Whipped Cauliflower, or Dijon Roasted Brussels Sprouts