Recipe: Guiness Beer Braised Lamb Shanks with Toasted Barley and Winter Root Vegetables

[Guest guest]

Happy St. Patty's Day!

 

The recipe below is from Texas Monthly Magazine in honor of the day.

Just a note: I'd personally marinate the meat for a full day in a

mixture of fresh mint and garlic ... and then do the rest of it just as

it says to ...

 

To everyone celebrating today I say: have fun, be safe, and drink

responsibly. Remember - designated drivers and taxi cabs are your best

friend

 

*Smile*

Chris (list mom)

 

Spring Cleaning Essential Oil Clearance

<http://www.alittleolfactory.com>

http://www.alittleolfactory.com/clearance.htm

 

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Guiness Beer Braised Lamb Shanks with Toasted Barley and Winter Root

Vegetables

 

A St. Paddy's Day Favorite.

 

by Jim Anile, Executive Chef, Dallas's Melrose Hotel

 

Preparation time: 1 hour, 45 minutes

 

4 whole lamb shanks

1 cup all purpose flour

4 tablespoons olive oil

2 bottles Guiness beer

6 cups chicken stock

1 cup veal stock

1 tablespoon whole black peppercorns

1 bay leaf

1 bunch fresh thyme

4 cloves garlic, chopped

1 red onion

3 stalks celery, chopped

2 whole carrots, chopped

 

FOR THE PISTOU:

1 turnip, large dice

1 carrot, diced

1 parsnip, diced

5 baby red potatoes, quartered

1 cup barley, cooked

1 beet, diced & blanched

1/2 cup Brussels sprouts

1/4 cup smoked bacon

1 teaspoon chives, snipped

1 teaspoon fresh basil, chiffonade

1 tablespoon butter

 

1. In a medium stew pot heat the oil. With some butcher's twine tie the

base of the lamb shank. This will allow the meat to stay together while

cooking. Season with salt and pepper, and dust with flour.

 

2. In the hot stew pot sear the end and side of the shank until they

have a dark brown color.

 

3. Add chopped onion, celery, carrots, and garlic. Lightly sweat down

the vegetables until the onions are translucent.

 

4. Deglaze with beer and add the stocks, the herbs, and the spices. Cook

for approximately 1 hour and 45 minutes at a simmer.

 

5. In a separate medium sauce pot, blanch all the vegetables for " the

pistou " separately one at a time (save the best for last). When they are

finished cooking, chill immediately in ice water.

 

6. When the shanks are done, saute the blanched vegetables in a little

butter. Add the barley and strain the broth from the shanks into the

pot. Simmer for 5 minutes and serve into a bowl.

 

7. Cut the string from the shank and place the shank on the top of the

vegetables, the barley and the broth. Sprinkle the fresh herbs on the

top.

 

Makes 4 servings.