Name: Pale ale braised lamb shanks
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4
Ingredients: 4 large lamb shanks; 1 tablespoon plain flour; 1 tablespoon olive oil; 100 gram thickly sliced pancetta, roughly chopped; 2 small brown onions, roughly chopped; 2 carrots, roughly chopped; 1/2 bunch thyme sprigs, plus extra chopped, to serve; 2 clove garlic, finely chopped; 1 1/2 cup (300g) brown lentils; 2 1/2 cup (625ml) beef stock; 330 millilitre bottle pale ale beer; mashed potato (optional), to serve

Pale ale braised lamb shanks

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Serves 4

Prep

10M

Cook

Total

2H 10M

Ingredients

4 large lamb shanks

1 tablespoon plain flour

1 tablespoon olive oil

100 gram thickly sliced pancetta, roughly chopped

2 small brown onions, roughly chopped

2 carrots, roughly chopped

1/2 bunch thyme sprigs, plus extra chopped, to serve

2 clove garlic, finely chopped

1 1/2 cup (300g) brown lentils

2 1/2 cup (625ml) beef stock

330 millilitre bottle pale ale beer

mashed potato (optional), to serve

Method

1.Preheat oven to 180°C. Season shanks and dust with flour.

2.Heat oil in a Large, heavy-based flameproof saucepan on high. Add shanks and cook, turning occasionally, for 3-5 minutes, until evenly browned. Transfer to a plate.

3.Reduce heat to medium. Add pancetta to pan and cook, stirring, for 2 minutes, until starting to brown. Add onions, carrots, thyme and garlic. Cook, stirring, for another 3 minutes.

4.Stir through lentils and cook for 1 minute. Stir through stock and beer, then cover and bring to the boil. Add shanks and bake, covered, for 1-1 1/2 hours, until very tender, turning shanks halfway through cooking.

5.Serve with extra chopped thyme and mashed potato, if desired.

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