Braised Lamb Shanks – Fionn MacCool’s

Prep Time: 30 Min |  Cook Time: 2 hrs | Serving: 6 shanks with sauce
Prepare the rub a minimum of 1 hour prior to braising the shanks.

 

INGREDIENTS: For the Braise

Vegetable Oil (60 mL)

Rubbed Shanks (6 each)
Butter (30 g)
Onions (300 g)
Carrots (300 g)
Celery (300 g)
Garlic, minced (60 g)
Tomato Paste (100 g)
Red Wine (250 mL)
GUINNESS® Draught Stout (500 mL)
Thyme (2 springs)
Bay Leaves (2 each)
Prepared Gravy (200 mL)
Water (250 mL)
Salt & Pepper (10 g)
Rosemary, minced (1 sprig)

 

METHOD:
1. Heat oil in large pot on medium heat. Add shanks and sear all over for about 4 minutes until browned. Remove shanks.
2. Add butter to pot and stir for a few seconds. Add vegetables and sauté for about 5 minutes. Add garlic and tomato paste, stir, and sauté for another 2 minutes.
3. Add remaining ingredients. Bring mixture to a boil and reduce to a simmer.
4. Simmer, covered, for about 90 minutes, until the meat is just falling off the bone.
5. Remove shanks and set aside.
6. Strain the braising liquid and return to the stove. Continue to simmer until sauce has reduced and begun to thicken.
7. Add the shanks back into the sauce and cook for about 5 minutes, until the meat has heated through again.
8. Remove and serve with mashed potatoes and grilled red peppers.

 

INGREDIENTS: Filling

Lamb Shanks (6 each)

Vegetable Oil (60 mL)
Sea Salt (15 g)
Rosemary, minced (20 g)
Garlic, minced (10 g)
Lemon Zest (10 g)
Cracked Pepper (10 g)

 

METHOD:

1. Mix together all the dry ingredients in a small bowl.
2. Coat the lamb shanks in oil and coat with the rub. Allow the shanks to sit in the fridge for a minimum of 1 hour after being rubbed