Ideal on a night in for two, these slow-cooked shanks are packed with complex flavors. The Guinness and honey provide balance, while the garlic adds zing.
—ELIZABETH MITCHELL COCHRANVILLE, PA
PREP: 30 MIN. + MARINATING • COOK: 6 HOURS • MAKES: 4 SERVINGS
4 lamb shanks (about 20 ounces each)
4 garlic cloves, thinly sliced
1 cup lemon juice
4 tablespoons olive oil, divided
1 tablespoon each minced fresh thyme, rosemary and parsley
1 teaspoon salt
1/2 teaspoon pepper
SAUCE
1 cup Guinness (dark beer)
1/4 cup honey
3 fresh thyme sprigs
2 bay leaves
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2 pounds Yukon Gold potatoes, peeled and cut into chunks
1. Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight.
2. Drain and discard the marinade. In a large skillet, brown lamb in the remaining oil on all sides in batches. Place in a 5- or 6-qt. slow cooker.
3. In the same skillet, combine beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over the meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender; add potatoes during the last 2 hours of cooking.
4. Remove lamb and potatoes. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes.