This beer braised lamb shank recipe demands you toss meat, beer, and spices in a pot and then be patient as you sit back and let the oven do all the work.
Simple. Tender. Delicious. That’s what we’re hearing about this beer braised lamb shank recipe that requires but a single pot and a fair amount of patience.–Renee Schettler Rossi
Beer Braised Lamb Shank Recipe
- Quick Glance
- 25 M
- 4 H, 30 M
- Serves 4
- 3 tablespoons store-bought or homemade chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 1/2 teaspoons ground cinnamon
- 3 1/4 pounds (1 1/2 kilograms) bone-in lamb shanks
- Sea salt and freshly ground black pepper
- Mild olive or vegetable oil, for frying
- 2 3/4 cups (1 1/4 pints or 660 milliliters) dark beer
- 1/4 cup (2 fluid ounces or 60 milliliters) cider vinegar
- 2 tablespoons tomato paste
- Soft flour or corn tortillas, warm
- Avocado, thinly sliced
- White onion, chopped
- Lime wedges
- 1. Combine the chili powder, cumin, coriander, and cinnamon in a small bowl.
- 2. Pat the lamb shanks dry. Season the lamb shanks on all sides with salt and pepper and then coat the shanks with the spice rub. (Use at least 2/3 of the spice rub and, if you prefer, feel free to use all of it. If you have any spice rub left over, it would be lovely on pork, dark meat chicken, lamb chops, or pot roast.)
- 3. Heat about 2 tablespoons oil in a cast-iron Dutch oven over medium-high heat. Add the shanks and sear for 2 to 3 minutes on each side. Reduce the heat and add the beer, vinegar, and tomato paste. Cover and gently simmer until the meat is fall apart tender, 3 to 4 hours.
- 4. Transfer the lamb shanks to a cutting board and let them rest for a few minutes. If desired, place the Dutch oven over medium heat and gently simmer the braising juices until they’re reduced to the desired consistency. Spoon any fat from the surface of the braising juices and discard.
- 5. Grab a fork and use it to pull the meat off the bone and pile it onto a platter. Pour the braising juices into a bowl for dipping. Serve the lamb along with the braising juices, tortillas, avocado, white onion, and lime wedges.
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