Stout Braised Lamb Shanks

Serves 6-8

Dalena Bressler

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 (see related recipe at left)
Chopped fresh flat-leaf parsley for garnish

directions

1
Season the lamb shanks with salt and pepper.
2
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.
3
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.
4
Transfer the lamb shanks to a platter and arrange the glazed root vegetables alongside. Cover loosely with aluminum foil.
5
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.

notes

These lamb shanks are a snap to prepare with our Irish stout braising base (Williams-Sonoma). After long, slow cooking, the meat emerges fork-tender with a rich, savory sauce. This is comfort food at its best.

Source: Williams-Sonoma Kitchen