Mix flour, salt & pepper. In a roasting
pan, heat the olive oil.
Dredge lamb shanks in the seasoned flour and brown in the
roasting pan; set aside lamb once it is browned evenly.
Add onions, carrots and garlic to the roasting pan and
cook for about 5 minutes.
Add tomato paste, dry herbs and 3- 4 Tbsp. of the seasoned
flour. Add Guinness® beer and mix in, turn down heat
to medium and reduce the liquid by half.
Add raisins and the beef stock and bring to a simmer.
Add lamb shanks to the sauce. Cover and braise in the oven
at 350 degrees F. for 1 hour.
We are serving this over mashed parsnips & potatoes
along with honey glazed carrots. Make some Irish Soda Bread,
and you have a more traditional meal than the usual corned
beef & cabbage. The Lamb Shanks could also be done in
the slow cooker; I would start these early and cook them
at least 5 hours. I have also cooked this over night in
the oven with an oven temperature of 225 degrees F.
This dish makes its own gravy but it may not be as thick
as you want it to be, so don't be afraid to add a little
butter roux to thicken it more, or you can use a cornstarch
slurry. Good luck with it and as always, use this process
and change the ingredients to create your own version. |
