Lamb Shanks In Guinness With Country Vegetables Recipes

Steps:

• Lightly coat shanks in flour seasoned with salt and pepper.
• Reserve left over flour mixture.
• In a skillet heat oil.
• Add lamb in batches and cook until browned.
• Transfer to slow cooker.
• Reduce heat and add onions, to pan, cook till softened.
• Add garlic,thyme, bay leaf and reserved flour cook 1-2 minutes stir in tomato paste, mustard, beer & broth.
• Pour over meat.
• Cover and cook on low 10 -12 hours or on high 5 - 6 hours.

Steps:

• Season lamb shanks with salt and pepper.
• Coat lamb with flour and shake off excess; reserve remaining flour.
• Heat the oil in a large pot over medium-high heat.
• Add lamb to pot in batches and brown well; transfer with tongs to a bowl.
• Reduce heat to medium and add the onions to the pot.
• Sauté the onions until translucent,scraping up any browned bits of lamb, about 5 minutes.
• Add reserved flour and cook, stirring for about 1 minute.
• Return lamb shanks and any accumulated juices to the pot.
• Add beef broth and the Guinness; cover and bring to a boil.
• Reduce heat and simmer until meat is almost tender, about 1 hour.
• Add carrots, parsnips and rutabagas to pot and simmer, uncovered, until meat and vegetables are tender and stew thickens slightly, about 40 minutes.
• Spoon fat from surface of stew and serve.
• This can be prepared one day ahead.
• Cover and refrigerate.
• Skim off any congealed fat from the surface and rewarm over low heat before serving.

Steps:

• Place bacon in a 6-quart casserole dish. Cook bacon to render fat. Remove bacon and brown the lamb shanks in bacon oil. Remove shanks.
• Place onion and garlic in casserole in remaining oil. Cook until translucent. Add oregano.
• For the cooking liquid use 2 cups of water in which 2 teaspoons of beef or chicken bouillon have been dissolved. Add this to casserole.
• Cover casserole, place in preheated oven, and cook for 1 hour at 325°F.
• Add the prepared vegetables and cook, covered, for another 60 minutes.
• Serve with a dollop of sour cream over each shank.

Steps:

• Preparation * Heat 6 tablespoons vegetable oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour. Add lamb to Dutch oven in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute. * Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour. * Add carrots, parsnips and rutabagas to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Add prunes and simmer 20 minutes. DO AHEAD Stew can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm stew over low heat before serving

Steps:

• Preheat oven to 180°C Season flour with salt and pepper, then coat shanks. Heat oil in a large casserole dish. Brown shanks on all sides and remove from dish.
• Empty mixed veggies into pot and heat for 5 minutes.
• Add beer and stir to loosen sediment on the bottom of dish. Stir in tomatoes, stock and bring to the boil. Add barley, stir well. Return shanks to the dish.
• Transfer casserole to the oven. Cook for about 2 hours, add more water if needed. Spoon onto deep plates to serve and sprinkle with parsley.

Steps:

• Preheat Oven 300F (150C).
• Pat the lamb shanks dry and season with salt and pepper. Heat the oil in a large frying pan over medium-high heat and brown the lamb shanks on all sides. Transfer shanks to a plate. Add onions to the pan, stirring well to coat in the fat, then cover and cook for 10 minutes, or until soft, stirring 2 or 3 times while scraping the bottom of the pan each time.
• Add the carrots, celery and rosemary; cook uncovered for 2 to 3 minutes, scraping the bottom of the pan from time to time. Pour in the beer and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Add the sugar, mustard and garlic and continue to boil, stirring from time to time, for 10 minutes, or until the beer becomes thick and syrupy.
• Meanwhile, remove 4 large strips of zest from the orange with a vegetable peeler and squeeze 1/4 cup (50 mL) juice from the orange. Add the zest and juice to the pan. Continue to cook until the liquid just glazes the onions. Remove from the heat and let it cool. You will have 3 to 4 cups (750 mL to 1 L) onion mixture.
• Cut four, 15 inch (38-cm) squares of parchment paper. Divide the onion mixture among the squares of parchment paper, placing it in the middle of each square. Make sure that each square has a rosemary sprig, an orange zest strip and 2 garlic halves. Stand a lamb shank on top of each (it will lean to one side); pull up the corners of the parchment paper to form a package, tying it with string, around the exposed bone.
• Stand the packages in a Dutch oven or baking dish and bake for 3 hours.
• Remove from the oven and place the packages on warmed plates. Cut the strings but allow each diner to open his or her own package.