Monday, January 28, 2013

Three Philosophers Braised Lamb Shanks

Beer-braised lamb shanks done in a slow cooker is an easy, warm, and savory recipe for a cold day. Pair with your favorite Belgian-style strong ale, porter or scotch ale!

This beer is full flavored with dark fruit, cherries, yeast, oak, etc. Nice mouthfeel and good carb. Excellent for some lamb.

For the crock pot
5 lbs lamb shanks
1.5 tsp dried oregano
1.5 tsp dried rosemary
3/4 tsp kosher salt
1/2 tsp dried thyme
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
6-8 cloves garlic, minced
3/4 cup beef stock or chicken stock
1 1/4 cup Ommegang Three Philosophers Belgian Strong Ale
Canola oil for browning meat

2 Tbsp butter
2 cups of broth
1/4 cup dried cherries

Trim lamb of any excess fat.

Mix all the spices and herbs together (except garlic). Heat large skillet or dutch oven to med-high heat. Rub lamb. Toss shanks, in batches, into the pan and brown lamb on all sides. Transfer to crock pot when done.
Rub lamb good with all the garlic. Gently pour the stock and beer over lamb. Set crock pot on low for 7-8 hours.

When done, gently take out lamb with some tongs and place in a dish. Cover with foil and set aside.

Pour stock back in the pan used to brown the meat. Turn to medium heat. Add butter and cherries. Reduce for about 20min or add some cornstarch to thicken up faster. Pour sauce all over lamb. Serves with greens and potatoes, or couscous, or noodles, etc.

And voila! Done!

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