Guinness Lamb Shanks Food

IRISH STEW WITH LAMB AND GUINNESS

Steps:

• The barley is optional but it makes it even more traditional. Cook it in 3 cups of stock for 20 minutes then add it into the stew when you return the meat to the pot.
• Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
• Season the meat with salt and brown the meat in a little oil. Remove and reserve, and sprinkle with a little flour, shaking off excess. Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Add the potatoes, return the meat to the pot (and the barley if you're using it). Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
• Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir. Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, tea and more Guinness if you like.

LAMB SHANKS COOKED WITH GUINNESS, IN PAPER

Steps:

• Preheat Oven 300F (150C).
• Pat the lamb shanks dry and season with salt and pepper. Heat the oil in a large frying pan over medium-high heat and brown the lamb shanks on all sides. Transfer shanks to a plate. Add onions to the pan, stirring well to coat in the fat, then cover and cook for 10 minutes, or until soft, stirring 2 or 3 times while scraping the bottom of the pan each time.
• Add the carrots, celery and rosemary; cook uncovered for 2 to 3 minutes, scraping the bottom of the pan from time to time. Pour in the beer and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Add the sugar, mustard and garlic and continue to boil, stirring from time to time, for 10 minutes, or until the beer becomes thick and syrupy.
• Meanwhile, remove 4 large strips of zest from the orange with a vegetable peeler and squeeze 1/4 cup (50 mL) juice from the orange. Add the zest and juice to the pan. Continue to cook until the liquid just glazes the onions. Remove from the heat and let it cool. You will have 3 to 4 cups (750 mL to 1 L) onion mixture.
• Cut four, 15 inch (38-cm) squares of parchment paper. Divide the onion mixture among the squares of parchment paper, placing it in the middle of each square. Make sure that each square has a rosemary sprig, an orange zest strip and 2 garlic halves. Stand a lamb shank on top of each (it will lean to one side); pull up the corners of the parchment paper to form a package, tying it with string, around the exposed bone.
• Stand the packages in a Dutch oven or baking dish and bake for 3 hours.
• Remove from the oven and place the packages on warmed plates. Cut the strings but allow each diner to open his or her own package.

SLOW COOKER LAMB SHANKS BRAISED IN GUINNESS

Steps:

• Lightly coat shanks in flour seasoned with salt and pepper.
• Reserve left over flour mixture.
• In a skillet heat oil.
• Add lamb in batches and cook until browned.
• Transfer to slow cooker.
• Reduce heat and add onions, to pan, cook till softened.
• Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth.
• Pour over meat.
• Cover and cook on low 10 -12 hours or on high 5 - 6 hours.

ELEGANT BRAISED LAMB SHANK DINNER RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Season the lamb shanks all over with salt and pepper.
• Heat the canola oil in a large Dutch oven over medium-high heat.
• Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.
• Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.
• Add the tomato paste and cook until it browns and is aromatic, 5 minutes.
• Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.
• Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.
• Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.
• About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.
• Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.
• Fold in the butter, sour cream, and heavy cream until smooth and light.
• Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.
• To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.
• Enjoy!

LAMB SHANKS IN GUINNESS WITH COUNTRY VEGETABLES

Steps:

• Season lamb shanks with salt and pepper.
• Coat lamb with flour and shake off excess; reserve remaining flour.
• Heat the oil in a large pot over medium-high heat.
• Add lamb to pot in batches and brown well; transfer with tongs to a bowl.
• Reduce heat to medium and add the onions to the pot.
• Sauté the onions until translucent,scraping up any browned bits of lamb, about 5 minutes.
• Add reserved flour and cook, stirring for about 1 minute.
• Return lamb shanks and any accumulated juices to the pot.
• Add beef broth and the Guinness; cover and bring to a boil.
• Reduce heat and simmer until meat is almost tender, about 1 hour.
• Add carrots, parsnips and rutabagas to pot and simmer, uncovered, until meat and vegetables are tender and stew thickens slightly, about 40 minutes.
• Spoon fat from surface of stew and serve.
• This can be prepared one day ahead.
• Cover and refrigerate.
• Skim off any congealed fat from the surface and rewarm over low heat before serving.

BRAISED LAMB SHANKS WITH GUINNESS & BARLEY

Steps:

• Preheat oven to 180°C Season flour with salt and pepper, then coat shanks. Heat oil in a large casserole dish. Brown shanks on all sides and remove from dish.
• Empty mixed veggies into pot and heat for 5 minutes.
• Add beer and stir to loosen sediment on the bottom of dish. Stir in tomatoes, stock and bring to the boil. Add barley, stir well. Return shanks to the dish.
• Transfer casserole to the oven. Cook for about 2 hours, add more water if needed. Spoon onto deep plates to serve and sprinkle with parsley.

BRAISED LAMB SHANKS WITH LEEKS

Steps:

• Wash leeks very well and slice crosswise, set aside. Leeks are full of grit and dirt so I wash them once they are sliced.
• Slice garlic cloved thinly.
• Trim lamb shanks of all fat and be sure to remove the "silverskin".
• Heat oil med-high in large dutch oven ( larger cuts can be done in a roaster pan and finished in the oven).
• When oil is hot but not smoking, brown meat very well on all sides, set aside.
• Turn pan down to med-low and add garlic and leeks, saute 10 minutes.
• Return shanks to pan, season with s+p and srinkle rosemary over all.
• Add wine and bring to a simmer.
• Reduce heat to low and cover for 2 1/2 hours, turning once to season second side.