Kitchen
Wizard
Cooking
Lamb shank stewed with Trappist beer
About the recipe
It's fall, which means crisp mornings, strong winds and the occasional shower. Time for stew! Our favorite is lamb, especially lamb shank. Here's one of the many ways to prepare it.
Servings:
6 persons
Region:
Europe
Kitchen:
-
Working hours:
30 min
Total preparation:
3 hours
Course/dish:
Main course
M, f, v or v
Meat
Material:
-
Season:
Autumn
Complexity:
Simple
Ingredients and supplies
- 6 lamb shanks
- 6 onions
- 6 cloves of garlic
- 3 sprigs of rosemary
- 2 tbsp flour
- 1 bottle of Trappist beer
- 1 tbsp ketchup
- 2 tbsp vinegar
- 2 tbsp Worcestershire sauce
- 1 liter stock
- 2 finely chopped spring onions
- min 1/2 bunch of mint (to taste)
- min 1/2 bunch of coriander (to taste)
- tabasco to taste,
- salt and pepper to taste
- generous dash of olive oil
Prep-work
No preparations.
Preparation
Brown the lamb shanks (seasoning them with salt and pepper beforehand) in the olive oil in a large frying pan over medium heat. Turn them every few minutes.
Remove them from the pan and brown the 6 finely chopped onions.
Add the chopped garlic and rosemary.
Sprinkle the two tablespoons of flour over the onion mixture and fry briefly.
Add the bottle of Trappist beer, the ketchup, vinegar, Worcestershire sauce and the stock.
Stir well.
Season with Tabasco, salt and pepper.
Reduce the heat to low and let the shanks simmer for about 3 hours until the meat almost falls off the bone.
If the shanks are not completely covered in liquid, turn them halfway through.
About half an hour before the meat is ready, make the celeriac/potato puree.
Spoon the mashed potatoes onto a nice serving dish and place the lamb shanks on top.
Spoon some sauce over the meat and pour the rest into a (sauce) bowl.
Sprinkle some picked mint leaves, coriander and spring onion over the shanks.
KPK
18 oktober 2018