Braised Lamb Shanks
Imagine Lamb Shanks braised in a combination of beer and demi glace until tender enough for the meat to fall off the bone.
Serves 4
Ingredients:
- 1 tablespoon vegetable oil
- 4 lamb shanks, blotted dry
- Salt and freshly ground black pepper to taste
- 1 large onion, thinly slice
- 1 bottle of beer, 12 oz.
- 3 tablespoons chipotle chili sauce (available at most supermarkets and Hispanic markets)
- 1.5 oz. Demi-Glace Gold
- 1 - 14.5 oz. can diced tomatoes, undrained
- 1 tablespoon each - ground cumin and chili powder
- 1/4 cup chopped fresh cilantro leaves
Procedure:
Preheat oven to 350°F. Heat oil in large, heavy casserole pan over high heat. Brown shanks on all sides, then remove to a bowl and season with salt and pepper. Add onion and sauté until golden brown.
Stir beer, chipotle chili sauce and Demi Glace Gold together until blended. Pour over onions, stirring up all browned bits.
Add tomatoes, cumin and chili powder, cover, and cook until lamb is tender, about 1 hour 15 minutes. Remove from oven, skim off any surface fat, and serve garnished with chipped cilantro.
Serve these lamb shanks over mashed potatoes. They are even better reheated.
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