Ingredients Jump to Instructions ↓

  1. 1/4 cup extra-virgin olive oil

  2. 4 lamb shanks (about 4 pounds total)

  3. 1 cup all-purpose flour

  4. 2 medium yellow onions , halved and thinly sliced

  5. 2 ribs of celery , diced

  6. 2 carrots , diced

  7. 2 bay leaves

  8. 4 sprigs fresh thyme

  9. Kosher salt and freshly ground black pepper to taste

  10. 6 garlic cloves , peeled and smashed

  11. 1 1/2 quarts low- sodium beef stock

  12. 1 pint of dark beer

  13. 1/4 cup grated fresh horseradish

Instructions Jump to Ingredients ↑

  1. Pre-heat oven to 350 degrees F. Set a large Dutch oven on the stove top over medium-high heat and add olive oil. Lightly dredge each shank in flour then brown in the pot on all four sides - about 10 minutes total.

  2. Remove shanks from pot and add onion, garlic, carrots and celery. Saute vegetables for 6-8 minutes until very caramelized . Add thyme, bay and season with salt and pepper. Deglaze with beer and add stock. Nestle shanks back into the pot then cover with a lid and place in oven to braise . Cook for 2 hours until meat is just about falling off the bone .

  3. When done, carefully lift out shanks and set aside loosely covered with foil. Discard thyme and bay leaf . Return liquid back to pot and set over high heat to reduce. Add grated fresh horseradish and reduce sauce by half - skim fat and discard Serve shanks and pour over horseradish jus. Serve with sauteed Rainbow chard on the side.


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