Lamb Shanks Braised in Stout
March 22, 2012 in Beef/Lamb, Mains
St. Paddy’s Day! In honor of Ireland’s patron saint, I wanted to make something hearty and well, Irish. Doing a search on Irish recipes, I’ve come to the conclusion that the overall take on “Irish” involves adding booze to a recipe, and not just any booze. It’s either stout or Irish whiskey. Outside of the add-booze-instant-Irish standard, there’s also the base ingredients of potatoes, cabbage, or corned beef. Corned beef is overrated. At least that’s what I told myself as I saw flyer after flyer during the week ahead screaming about deals on corned beef, potatoes, and cabbage. I didn’t want to be like everyone else and indulge in something that is as synonymous with the holiday as green beer and shamrock green bead necklaces (is that just leftover from Fat Tuesday?). Trying to avoid another stew, I came across many a recipe for lamb shanks braised in the high and almighty Guinness. Trader Joe’s was OUT of Guinness. Instead I found a single bottle brew that was QUITE good.
Ingredients:
Seared and braising in onions, garlic, stout, and beef broth.
The finished product:
Plated!