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Recipes
Belgian-Style Ale Braised Lamb Shanks
4 servings
1 hour, 30 minutes total (Active 45 minutes)

Ingredients

  • 2 large sweet onions
  • 6 cloves garlic
  • 2 medium carrots
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • Cooking twine
  • 4 lamb shanks (about 4 lb)
  • 3 teaspoons kosher salt, divided
  • 4 slices Hatfield Hickory Smoked Stack Pack Bacon
  • ¼ cup all-purpose flour
  • 2 (12 oz) Belgian-style ales
  • 2 cups College Inn Unsalted Beef Stock
  • 2 bay leaves
  • Nonstick aluminum foil
  • 1 (28 oz) bag frozen Ore Ida Golden Steak Fries
  • ½ bunch fresh Italian parsley
  • ¼ cup fresh chives
  • 2 tablespoons light brown sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons grain mustard

Steps

    1. Preheat oven to 350°F. Slice onions thinly; smash garlic cloves. Cut carrots into 1-inch rounds. Tie rosemary and thyme together into an herb bundle with twine. Rub lamb with 2 teaspoons salt; set aside.
    2. Chop bacon coarsely and add to large Dutch oven (wash hands). Heat over medium and cook 8–10 minutes, stirring occasionally, until rendered and crisp. Remove bacon with a slotted spoon (leave bacon fat in pot).
    3. Add lamb to same pot and cook 4–6 minutes on each side until browned; transfer lamb to large bowl. Add onions, garlic and remaining 1 teaspoon salt to same pot. Cook 12–15 minutes, stirring occasionally, until onions begin to caramelize. Stir in flour and cook 1 more minute until incorporated.
    4. Stir in ales, stock, herb bundle, and carrots; bring to simmer. Add lamb, any accumulated juices, bacon, and bay leaves to Dutch oven. Cover Dutch oven tightly with foil, then cover with lid. Place in oven and bake 2 ½ hours until tender.
    5. Meanwhile, cook French fries following package instructions until crisp. Coarsely chop parsley (½ cup); slice chives thinly.
    6. To serve, remove pot from oven and stir in brown sugar, vinegar, and mustard until blended. Remove herb bundle and bay leaves. Stir in parsley; serve with fries and garnish with chives.
    Chef’s tip: can be cooked in a multicooker on HIGH for 55 minutes until fork tender and 185°F.

Amount per ¼ recipe serving: Calories 630, Total Fat 22g, Sat Fat 7g, Trans Fat 0.5g, Chol 120mg, Sodium 1370mg, Total Carb 56g, Fiber 5g, Total Sugar 19g, (Incl. 6g Added Sugars), Protein 42g, Vitamin D 0%, Calc 6%, Iron 20%, Potassium 20%