Lamb shank in beer provides tender and juicy lamb shanks and an absolutely delicious sauce, which you are sure to like, regardless of whether you like beer or not.
4 lamb shanks
1 finely chopped onion
2 cloves finely chopped garlic
2 bottles of dark beer
1/2 l lamb stock
2 bay leaves
1 handful fresh, finely chopped thyme
Salt and pepper
1 handful of finely chopped parsley
Put the lamb shanks in a saucepan or baking dish with high edges. Add the rest of the ingredients, except for the parsley and cornstarch.
Put on a lid or cover with foil and put the pot in the oven at 100 degrees 3 hours until the meat detaches from the lamb shanks.
Remove the lid, strain off half the stock and put the pot back in the oven uncovered at 200 degrees until the get nice color.
Bring the strained stock to a boil in a saucepan, season with salt and pepper and smooth it with cornstarch smoothes until a slightly thin sauce. Stir in parsley just before serving.
Serve the lamb shanks with optional potatoes, such as mashed potatoes, which you can find a recipe for here, and optional vegetables, such as beans, which have only been brought to a quick boil in water, with a little butter added.
You will find more exciting and tasty lamb recipes from near and far here.
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