February 2011 UPDATED January 2023 (added slow cooker instructions)
I renamed it to in STOUT.
Ingredients: 4 Servings Size
4 (12 ounce) lamb shanks, frenched
kosher salt
black pepper, freshly ground
3 tablespoons vegetable oil
8 medium onions, sliced
1 large carrot, peeled and diced
1 stalk celery, diced
4 large rosemary sprigs
Tomato paste
1 cup beef stock
330 ml beer, One bottle Guinness - we use a gluten free stout such as Glutenberg
1/3 cup brown sugar, well packed measure
1 1/2 teaspoons dry mustard
4 garlic cloves, halved
1 orange
OVEN METHOD
Prep Time: 30 mins
Total Time: 3 1/2 hrs
1 Preheat Oven 300F (150C).
2 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. SLOW COOKER - use brown function.
3 Add the carrots, celery and rosemary; cook uncovered for 2 to 3 minutes, scraping the bottom of the pan from time to time. Add the stock. Pour in the beer and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Add the tomato paste, sugar, mustard and garlic and continue to boil, stirring from time to time, for 10 minutes, or until the beer becomes thick and syrupy. SLOW COOKER roast function for 10 minutes. Then SLOW COOK LOW 6 hours.
4 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.
5 Bake for 3 hours.
SLOW COOKER METHOD
330 ml beer, One bottle Guinness - we use a gluten free stout such as Glutenberg
1/3 cup brown sugar, well packed measure
1 1/2 teaspoons dry mustard
4 garlic cloves, halved
1 orange
OVEN METHOD
Prep Time: 30 mins
Total Time: 3 1/2 hrs
1 Preheat Oven 300F (150C).
2 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. SLOW COOKER - use brown function.
3 Add the carrots, celery and rosemary; cook uncovered for 2 to 3 minutes, scraping the bottom of the pan from time to time. Add the stock. Pour in the beer and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Add the tomato paste, sugar, mustard and garlic and continue to boil, stirring from time to time, for 10 minutes, or until the beer becomes thick and syrupy. SLOW COOKER roast function for 10 minutes. Then SLOW COOK LOW 6 hours.
4 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.
5 Bake for 3 hours.
SLOW COOKER METHOD
My slow cooker has brown/roast functions so I follow the same instructions as above for steps 2 and 3.
I then set the slow cooker to LOW for 6 hours.
I should have turned the plate for the photo!
I do like lamb
ReplyDeleteThat sounds good!
ReplyDelete