Beer-Braised Lamb Shanks � Springing Forward with Lamb and Beer

We�re in one of those in between times of the year, when you start to see Spring ingredients and recipes, which are always a welcomed sight, yet the weather may still be cold and dreary, which is why these beer-braised lamb shanks work so well.

Lamb is a classic springtime meat, and by using the shanks, we not only get a great seasonal meal, but an extremely comforting one at that. Of all the cuts, the shank has the most connective tissue, and as long as you cook it enough, you�ll be rewarded with tender, succulent meat that warms you from the inside out.

However, if you don�t braise it long enough, the meat will be tough, rubbery, and borderline inedible, which means you�ll have to get online, and give that recipe a terrible review for not working. Okay, just kidding. What you really want to do is not stop cooking until it�s completely tender. Above and beyond how long to braise, try to use a deep pan that�s just large enough to fit however many shanks you�re doing in a single layer. A tight-fitting lid is also highly recommended.

As far as the beer goes, I used a cheap, unremarkable lager, which came in a 24-ounce can (which explains the measuring cup), and it worked wonderfully. If you�re feeling experimental, something like an amber ale would also be great, as would a fruity sour (which would make it a lamb-bic). The only thing I�d avoid would be something that�s super hoppy, as the bitterness may overwhelm the other flavors. Regardless of what beer you decide to use, I really do hope you get this a try soon. Enjoy!

Ingredients for 2 Portions:

2 lamb shanks (ask butcher for the smaller fore shanks)

1 teaspoon salt, plus more as needed

freshly ground black pepper to taste

1 tablespoon olive oil

1 onion, chopped

1 large rib celery, cut in 1-inch pieces

2 large carrot, cut in 1-inch pieces

3 cloves finely chopped garlic

2 teaspoons tomato paste

12 ounces not-too-hoppy beer

2 springs rosemary
pinch cayenne

sliced green onions, optional

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