Beer-Braised Lamb Shanks

Name: Beer-Braised Lamb Shanks
Cook time: 3 h 10 min
Yield: 2 lamb shanks
Cuisine: United Kingdom
Ingredients: 2 lamb shanks; 1 teaspoon salt, divided, or to taste; freshly ground black pepper to taste; 1 tablespoon olive oil; 1 onion, chopped; 2 large carrots, cut into 1-inch pieces; 1 large stalk celery, cut into 1-inch pieces; 3 cloves garlic, finely chopped; 2 teaspoons tomato paste; 1 (12 fluid ounce) can or bottle beer; 2 sprigs rosemary; 1 pinch cayenne pepper

Lamb, a classic springtime meat, stars in this comforting dish that’s perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields a superior texture and flavor but you can also cook the lamb all at once, simmering until fork-tender for 2 1/2 to 3 hours.

INGRIDIENT

2 lamb shanks

1 teaspoon salt, divided, or to taste

freshly ground black pepper to taste

1 tablespoon olive oil

1 onion, chopped

2 large carrots, cut into 1-inch pieces

1 large stalk celery, cut into 1-inch pieces

3 cloves garlic, finely chopped

2 teaspoons tomato paste

1 (12 fluid ounce) can or bottle beer

2 sprigs rosemary

1 pinch cayenne pepper

DIRECTION

Step: 1

Season lamb shanks with salt and pepper.

Step: 2

Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.

Step: 3

Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.

Step: 4

Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.

Step: 5

Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.

Step: 6

Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.

NUTRITION FACT

Per Serving: 387 calories; protein 29.8g; carbohydrates 22.4g; fat 14.4g; cholesterol 82.2mg; sodium 1362.8mg.

Depriving yourself can lead to lot of eat , late-night snacking, and mindless eats and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on 2.00 AM snacking and cravings , it is much important to include some fun foods (or what one may perceive as off limits ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really wanted the burger and should have just pleased it in the first place."

When it comes to dinner , much eat or eating too much of the bad item of food will make lead to trouble on sleeping. On the other side, a meal that is less than satiating not make leave you wanting more and resulting in reaching for an unhealthy late-night snack even closer to bedtime .

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