LAMB SHANKS - STOUT BRAISED

By akselden

Ingredients

• 4 1/2 lb lamb shanks
• Salt and finely ground pepper, to taste
• 4 tsp. vegetable oil
• 1 bottle Irish stout braising base
• Glazed root vegetables for serving
• Chopped fresh flat-leaf parsley for garnish

Details

Servings 6

Preparation

Step 1

Season lamb shanks with salt and pepper.

In stovetop-safe insert of slow cooker or in large saute pan over medium high heat, warm 2 tsp oil until almost smoking. Add half of shanks; brown on all sides, about 6 minutes total. Transfer to large plate.

Warm 2 tsp. oil in insert or pan; brown remaining shanks. Add reserved shanks to insert; place on slow-cooker base. If using saute pan, transfer shanks to slow cooker. Add braising base; cover and cook on low according to manufacturers instructions until the meat almost falls off the bone, about 5 1/2 hours.

Transfer lamb shanks to platter; arrange glazed root vegetables alongside. Cover loosely with aluminum foil.

Skim fat off braising sauce. Pour some of sauce over shanks; garnish shanks and vegetables with parsley. Pass remaining sauce alongside. Serves 6-8.