Ingredients

Method

• 2 carrots, cut into 2 cm cubes
• 2 onions, cut into 2 cm cubes
• 1 bunch celery
• 2 large brown mushrooms
• 10 g fresh thyme
• 10 g rosemary
• 2 bay leaves
• 4 cloves garlic
• 4 lamb shanks
• 3½ T vegetable oil
• 1 litre dark beer
• 3 T flour
• 1 cup meat or vegetable stock
• 2 T cream
• Fresh parsley, chopped, to garnish

Method

Ingredients

Preheat the oven to 140°C.

Put all the vegetables, mushrooms, herbs and garlic in a wide-bottomed saucepan over a medium heat and fry until golden.

In another pan, fry the lamb shanks in the oil until golden all over. Pour out the excess oil and deglaze the pan with a few glugs of beer.

Add the flour to the saucepan with the vegetables and continue browning until it has turned golden. Slowly add the remaining beer, stirring continuously.

Add the lamb shanks and the liquor from the lamb-shank frying pan, along with the stock.

Cover the saucepan with foil and braise in the oven for 2 hours, or until the meat falls easily from the bone.

Strain the cooking liquor into another saucepan through a fine strainer, then add the cream. Bring to a boil and cook until reduced to a sauce.

Serve the lamb shanks drizzled in the sauce
and garnished with chopped parsley.

Cook's note: use alcohol-free beer if you prefer.

TASTE’s take:

The epitome of comfort food, these creamy lamb shanks are best served with crushed roast root veg and mash or roast baby potatoes. Enjoy with Camelthorn Cream of the Crop beer.