Beer-Braised Lamb Shanks

After a quick prep, Chef John takes these beer-braised lamb shanks to the next level by splitting the cook time over 2 days for supremely succulent results.

• Preparation Time: 15 mins
• Cooking Time: 3 hr 10 mins
• Total Time: 3 hr 25 mins
• Calories: 387 Calories

Ingredients

• 1 onion, chopped
• 1 (12 fluid ounce) can or bottle beer
• 1 tablespoon olive oil
• 1 pinch cayenne pepper
• 2 teaspoons tomato paste
• freshly ground black pepper to taste
• 3 cloves garlic, finely chopped
• 2 sprigs rosemary
• 2 lamb shanks
• 1 teaspoon salt, divided, or to taste
• 2 large carrots, cut into 1-inch pieces
• 1 large stalk celery, cut into 1-inch pieces

Recipe Instructions

Step 1

Season lamb shanks with salt and pepper.

Step 2

Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.

Step 3

Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.

Step 4

Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.

Step 5

Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.

Step 6

Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.