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Recipe Detail Page
Brown-Ale-Braised Lamb Shanks
Holiday 2021
Unctuous isn’t a word to throw around about a recipe without merit. These braised lamb shanks earn it in spades! Lots of liquid and a low-and-slow braise are the chef’s techniques for falling off-the-bone lamb shanks—don’t attempt to rush it. The only trick to this recipe is hiding the extra lamb to make sure there are leftovers for the Brown Ale Lamb Poutine (recipe follows).
Serves 6 with leftovers
8 lamb shanks, about 12 oz (340 g) each
Salt and freshly ground pepper
2 tbsp (30 mL) canola oil, divided
2 onions, chopped
4 cloves garlic, minced
4 carrots, diced
2 stalks celery, diced
1/2 tsp (2 mL) dried rosemary, crumbled
1 can (473 mL) brown ale
4 cups (1 L) no-salt-added chicken broth
1/2 cup (125 mL) all-purpose flour
2/3 cup (150 mL) cold water or additional broth
1. Preheat oven to 325°F (163°C).
2. Pat lamb shanks dry and season all over with salt and pepper. Heat 1 tbsp (15 mL) of the oil in a large Dutch oven or deep roasting pan over medium-high heat. Brown lamb shanks in batches of 2 or 3 (avoid crowding the pot), turning occasionally, for 8 to 10 minutes, until well-browned. Transfer to a large bowl as they’re browned. Spoon off fat if too much accumulates as you cook (you only want a thin layer in the pot), and adjust heat as necessary to prevent burning. Pour off all the fat after browning lamb.
3. Reduce heat to medium-low. Add remaining oil to the pot. Add onions, garlic, carrots, celery, rosemary and 1/2 tsp (2 mL) each salt and pepper. Cook, stirring, for about 10 minutes or until vegetables are soft. Pour in ale and broth, and bring to a boil, scraping up browned bits stuck to the pot.
4. Return lamb shanks and any accumulated juices to the pot. Cover pot and transfer to oven. Braise for about 3 hours or until lamb is very tender.
5. Using a slotted spoon, transfer lamb shanks to a large bowl, cover with foil and keep warm. Skim fat from top of sauce. Bring sauce to a boil over medium heat. Whisk flour with cold water in a bowl until smooth. Gradually whisk into boiling sauce. Reduce heat and boil, whisking often, for about 10 minutes or until thickened. Season with salt and pepper to taste.
6. Reserve 2 lamb shanks and 2 cups (500 mL) of the sauce for Brown Ale Lamb Poutine; let cool and refrigerate in an airtight container for up to 3 days. Serve remaining lamb shanks with sauce.
Serves 6 with leftovers
BROWN ALE LAMB POUTINE
You may find yourself making the Brown- Ale-Braised Lamb Shanks just to make this poutine! If you happen to have saved some bacon fat and you’re feeling indulgent, smear the parchment paper with a thin layer before adding the potatoes and reduce the oil by half. Turn on the convection fan on your oven, if you have one (and reduce the baking time by a few minutes), for extra crispiness or use your air fryer to cook the potatoes. Curds really do finish the poutine off in fine fashion, but shredded cheddar will work too.
4 large oblong baking potatoes, about 3 lbs (1.36 kg)
2 tbsp (30 mL) malt or cider vinegar
2 tbsp (30 mL) sunflower or canola oil
1/2 tsp (2 mL) coarse sea or kosher salt, plus more to taste
Freshly ground pepper to taste
2 leftover Brown-Ale-Braised Lamb Shanks, meat shredded
2 cups (500 mL) leftover sauce from Brown-Ale-Braised Lamb Shanks
4 oz (115 g) cheese curds or 1 cup (250 mL) shredded cheddar cheese
1. Preheat oven to 400°F (204°C), using convection if you have it. Line a rimmed baking sheet with parchment paper.
2. Scrub potatoes under running water, or peel if you prefer. Cut lengthwise into sticks, about 3/4 inch (2 cm) square. Place on a baking sheet and drizzle with vinegar, oil, 1/2 tsp (2 mL) salt and pepper. Toss to coat, then spread out in a single layer on a baking sheet.
3. Bake on lower rack in oven for 25 minutes. Flip fries over with a spatula and bake for about 20 minutes longer or until crispy, browned and tender inside.
4. Meanwhile, combine lamb and sauce in a saucepan. Bring to a simmer over medium heat, stirring often, and simmer for about 5 minutes or until sauce is bubbling and lamb is hot.
5. Season fries with salt and pepper, and pile onto individual serving dishes. Spoon lamb and sauce over fries, layering with cheese curds.
Serves 4
What to Serve
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