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Beer-braised Lamb Shank

Slow-cooked lamb shank is very popular in Greece and in the Middle-east. This Beer-braised Lamb shank is a Bristish version, similar to an Irish stew. It takes a long time to cook, but it's done by the cooker - the preparation only requires 10 minutes! You can use a slow-cooker or, if time is limited, a pressure cooker. Serve it with mashed/boiled potatoes, rice or just some bread.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Resting Time 4 hours
Total Time 2 hours 30 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium lamb shanks
  • 2 Tbsp olive oil
  • 1 small onion
  • 1 small carrot
  • 1 small celery stalk
  • 1 clove of garlic
  • 250 ml beer/lager
  • 150 ml chicken stock
  • 1 bay leaf
  • 3 sprigs of thyme
  • 3 Tbsp chopped parsley

Method
 

  1. Cut the garlic and onion into thin slices. Chop the celery and carrots.
  2. In a heavy-bottomed, lidded pan heat 1 Tbsp oil, brown the lamb all over and set aside.
  3. Add the remaining oil to the pan and sauté the chopped vegetable for about 10 minutes until soft. Return the shanks, add the beer and stock, then the bay leaf and thyme. Season with salt and pepper.
  4. Bring it to the boil and simmer, under cover, at a low temperature for 2- 2 and a half hours. Turn over the shanks a couple of times during cooking.
  5. When the meat is tender and pulls off the bone, remove the lamb to a plate and cover with foil.
  6. Bring the sauce back to the boil and reduce it to a thick, silky gravy. Stir in the parsley.
  7. Serve the lamb shanks with the gravy poured over them.