beer braised

Slow cooking lamb makes it melt-in-the-mouth tender, and with this simple recipe, the oven does most of the work &#8211; it can also be made in a slow cooker. You can use a pale or golden ale for the beer.

Lamb shanks braised in beer

olive oil

lamb shanks

onion,

celery stick, finely chopped

carrot, finely diced

garlic cloves,

pale

lamb

bay leaves

thyme sprigs, leaves

unsalted butter

Heat half the oil in a large, heavy-based casserole (with a tight-fitting lid) over a medium heat. Add the lamb shanks and cook to brown all over for a few minutes. Remove from the pan and set aside.

Heat the remaining oil in the pot and fry the onion, celery, carrot and garlic over a gentle heat for 10 minutes until really soft and beginning to colour. Return the lamb shanks to the pot and pour in the ale and stock. Season well, add the herbs, bring to the boil, then reduce to a simmer, cover with the lid and cook over a low heat for 2½ hours, turning halfway through, until the lamb shanks are meltingly tender.

Remove the lamb to a warmed serving dish and keep warm under foil. Discard the bay leaves. Bring the sauce to the boil and reduce it by half until it’s nice and glossy.

Whisk in the butter and return the lamb to the casserole to warm through, if necessary. Sprinkle with the parsley and serve with creamy mash.

My Country-Style Beer Braised Pork Shank recipe is easy to make. You&#39;ll love the outrageously tender pork shank and the rich and flavorful sauce this recipe makes.

Country-Style Braised Pork Shanks

pork shanks (about 5 pounds)

all-purpose flour

carrots (chopped)

onions (chopped)

celery (chopped)

mushrooms

baby potatoes (or regular potatoes

tomato paste

beef stock

chicken stock

beer

garlic (chopped)

rosemary (fresh)

thyme (fresh)

black pepper (or ½ teaspoon of regular black pepper)

coarse sea salt

Dredge the pork shanks in flour seasoned with sea salt and black pepper.

Add vegetable oil to a large dutch oven (6-7 quarts or a large skillet) over medium-high heat. Sear the pork shanks for about 2 minutes on each side.Once seared on all sides, remove the pork shanks from the pan and set aside until needed.**Discard the oil if it’s burnt and start with fresh oil, but don’t clean out the pan. We want all those tasty bits stuck to the pan for the sauce.

Add the celery, carrots, onions, mushrooms, potatoes and chopped garlic to the pot. Let the vegetables cook over medium heat for 5-7 minutes or until they have all been lightly cooked.

After lightly cooking the vegetables, add the beer to the dutch oven. Turn the heat down and scrape all the bits off the bottom of the pan.This process is called deglazing.

After deglazing the pan, add the stock, herbs, salt, cracked black pepper and tomato paste to the pot.Allow the mixture to simmer over medium heat for 5 minutes.

Remove about two-thirds of the vegetables and stock from the pot. Add the seared pork shanks back into the pan, arranging them so that the remainder of the vegetables and stock will mostly cover them.

Add the stock and veggies back to the pan. They should almost completely cover the pork shanks.Cover the pot with a lid or aluminum foil and place into a 325 degree preheated oven for 3 hours.

When the pork shanks are ready you may have a good amount of grease pooling in the pan. Remove most of the grease and discard it. Mix the rest back into the sauce

Serve the pork shanks with the sauce and vegetables and enjoy!

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Lamb shanks braised in beer

Country-Style Braised Pork Shanks

Top 2 beer braised recipes from across the web

The most viewed beer braised recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb shanks braised in beer

Country-Style Braised Pork Shanks

The most viewed beer braised recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine