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serves 2 (big eaters) |
| Ingredients: |
| 4 lamb shanks |
| 1 medium onion |
| 4 cloves of garlic |
| 2 carrots |
| 2 ribs of celery |
| 1 bouquet garni (we used thyme, rosemary, bay and
parsley) |
| 1 small can of beef broth |
| 1 can of Guinness (or similar dark beer) |
| 2 Tbsp tomato paste |
| salt and pepper, to taste |
| 1 Tbsp butter or vegetable oil |
| |
| Method: |
| |
| 1. Chop onions and garlic, carrots and celery |
| 2. Add butter to a Dutch oven or large pot, and
set on a med-high heat. |
| 3. When the butter has melted add the onions and
garlic. |
| 4. Sauté the onions an garlic for 1-2 minutes
before adding the shanks. Allow the shanks to brown on one side
for several minutes before turning them. Keep your eye on the
onions and garlic, so that they don't burn in the process. |
| 5. Add the carrots and celery and sauté for a
few minutes. |
| 6. While the carrots and celery are cooking tie
your bouquet garni. |
| 7. Open the Guinness and take a pull. |
| 8. Pour the remainder of the Guinness into the
pot. |
| 9. Pour the beef stock into the pot |
| 10. Add the bouquet garni and pepper |
| 11. Add the tomato paste |
| 12. Give it a stir and bring to boil. Reduce
heat and cover. Simmer for 2-3 hours, until the meat is falling
off the bone and the liquid has reduced to a medium-thin sauce. |
| 13. About 45 min, before the meat is done begin
prepare the parsnip,
potato and mustard seed hash. |
| 14. Serve immediately and garnish with a piece
of rosemary or parsley. |
