Porter Braised Lamb Shank

Image of Porter Braised Lamb Shank taken for the Beer Institute. Recipe was created by Chef Laurent Aubel.

Ingredients

• 4 lamb shanks
• 2 Tbsp. extra-virgin olive oil
• 4 cups veal stock
• 3 cups porter (chocolate)
• 1 large onion, peeled and sliced ¼ inch cubes
• 1 bunch baby carrots, trimmed, peeled and cut in half lengthwise
• 3 celery stalks, chopped in ¼ inch cubes
• 1 fresh rosemary stalk
• 1 fresh thyme stalk
• 1 lb. potatoes, cut into ¼ inch cubes
• 2 bay leaves
• 2 Tbsp. tomatoes paste
• Salt and Pepper

Preparation

Preheat oven to 320 degrees F.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Season lamb shanks with salt and pepper and then sear for 3 minutes or until brown on each side.  Transfer shanks to a plate to rest.

Add onion, carrots, celery, potatoes and sauté until golden brown, 8-10 minutes.  Add in lamb shank and cover with porter and veal stock.  Season with rosemary, thyme, and bay leaves. Cover with lid and places in oven for 3 hours at 320 degrees F.  When the shank is ready remove them from the cooking juice put them in a tray, reduce the cooking juice until you obtain a thickened, gaze constancy.

Before serving, remove bay leaves and thyme and rosemary stalks.  Season with salt and pepper as desired.