This braise will fill your house with delicious smells—and the reward for slow cooking is tender, falling-off-the-bone lamb served over an herbed barley pilaf made with earthy mushrooms.
Ingredients
- 6 meaty pastured lamb shanks
- Kosher or sea salt
- Freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 onion, trimmed, peeled and coarsely chopped
- 3 carrots, peeled and coarsely chopped
- 4 celery ribs, trimmed and coarsely chopped
- 1 head garlic, cloves separated, skin left on ½ cup tomato paste
- 3 bay leaves
- 6 sprigs fresh thyme, plus more for garnish
- 4 sprigs fresh rosemary
- 1 cup homemade or low-sodium lamb or beef stock
- 4 (16-ounce) cans Taproot Double IPA
Preparation
Preheat oven to 300°F. Liberally season shanks with salt and pepper. In a large Dutch oven, heat vegetable oil on medium-high heat. Sear shanks in batches on all sides until golden brown. Remove from pot and set aside. Add onion, carrots and celery and cook until vegetables begin to caramelize, approximately 8 minutes.
Add the garlic, tomato paste, bay leaves, thyme, rosemary, stock and beer. Bring everything to a simmer and return shanks to Dutch oven.
Cover and place in the oven and braise for 2 to 3 hours, or until the shanks are fork tender.
Remove from oven and strain braising liquid into a medium saucepan, keeping the shanks warm. Reduce liquid over high heat until it reduces by half and thickens. Season to taste.
To serve, divide the barley pilaf in the center of 6 bowls followed by the lamb shanks. Top off with reduced braising liquid. Garnish with fresh thyme sprigs or microgreens. Serve immediately.
About this recipe
Newport Vineyards Wine Pairing: The Rochambeau, named after the American Revolution’s General Rochambeau who came to Newport, is a tribute to traditional French wine. Comprised of Cabernet Sauvignon, Cabernet Franc and Merlot, the bright fruit and medium body of this red blend extracts the earthy flavors of the reduction sauce and tender lamb.
