Beer Braised Lamb Shanks
Need something that will comfort you during this time of uncertainty? These Beer and Herb Braised Lamb Shanks cooked with Cowboy Charcoal are it!
Servings: 4 people
Ingredients
Lamb Shank Ingredients:
- 3-4 Lamb Shanks
- 2 tbsp of Mustard
- 1.5 tsp of Sea Salt
- 1.5 tsp of Black Pepper
- 1 tbsp of Olive Oil
- 2 tbsp of Butter
Braising Ingredients
- 8-10 cloves of Garlic
- 2 cups of Beef Broth
- ½ cup of Red Wine Vinegar
- 32 oz of Stout Beer
- 4 sprigs of Thyme
- 4 sprigs of Rosemary
- 1-2 Lemons
- Parsley for garnish
Instructions
- Lather the lamb shanks in oil then season with mustard, sea salt and black pepper. Place in the fridge and let it sit for 1 hour.
- Using Cowboy Charcoal and Cowboy Pit Wood, create a medium-high temperature fire.
- Set up your dutch oven over fire, and preheat until nice and hot.
- Add butter into dutch oven and let it melt.
- Add seasoned lamb shanks and sear the outside thoroughly (about 2-3 minutes). Once seared, pull out of dutch oven and set aside.
- Add garlic to dutch oven and let it brown (about 1 minute). Once browned, carefully add the rest of the braising ingredients.
- Place the lamb shanks back into the dutch oven and close. Simmer over a medium-high fire for about 3 hours or until the meat almost falls off the bone (between 2.5 to 3 hours).
- Once lamb is done, pull out cast iron and top with braising juice. Garnish with chopped parsley and enjoy!
Notes
Nutrition
Calories: 366kcal | Carbohydrates: 12g | Protein: 32g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1560mg | Potassium: 496mg | Fiber: 2g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 4mg