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Beer and Herb Braised Lamb Shanks
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
 

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
Author: Derek Wolf
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
  1. 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.
  2. Using Cowboy Charcoal and Cowboy Pit Wood, create a medium-high temperature fire.
  3. 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.
  4. 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).
  5. Once lamb is done, pull out cast iron and top with braising juice. Garnish with chopped parsley and enjoy!
Recipe Notes