|
|
| BRAISED DOMESTIC LAMB SHANK IN GUINESS STOUT |
| 4 Servings |
 |
| INGREDIENTS |
To taste Ground Fennel Seed
To taste Dried Thyme
To taste Course Ground Pepper
To taste Kosher Salt
Flour (enough to coat lamb shanks)
4 Domestic Lamb Shanks
Vegetable Oil
4 oz Slab Bacon, medium slice
4 Large Yellow Onions, julienned
1 Large Bulb of Fennel, julienned
3 12 oz. Bottles of Guiness
2 c Beef Stock
Bouquet of Garni of Fresh Thyme
2 Bay Leaves
|
|
|
|
|
|
|
| METHOD |
| Pre-heat oven to 325 degrees.
Season flour with ground fennel seed, dried thyme, salt and
pepper to taste.
Dredge lamb shanks in seasoned flour, pat off excess.
Brown lamb shanks in large sauté pan with vegetable oil.
Reserve lamb shanks.
In a medium sauce pan, brown diced bacon.
Add onions and fennel, then cook until translucent and
softened.
Add Guiness beef stock and bouquet of thyme and bay
leaves.
Bring to a boil.
In a dutch oven, place lamb shanks and sauce.
Cover and cook in oven for 4 hours.
When done, remove lamb shanks, then reduce residual
braising liquid until thickened. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
