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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 4 |
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Ideal on a night in for two, these slow-cooked shanks are packed with complex, grown-up flavors. The Guinness and honey nicely balance the lamb, while garlic lends zing. Ingredients:
4 lamb shanks (about 20 ounces each) |
4 garlic cloves, thinly sliced |
1 cup lemon juice |
4 tablespoons olive oil, divided |
1 tablespoon each minced fresh thyme, rosemary and parsley |
1 teaspoon salt |
1/2 teaspoon pepper |
sauce: |
1 cup guinness (dark beer) |
1/4 cup honey |
3 fresh thyme sprigs |
2 bay leaves |
1 tablespoon dijon mustard |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon crushed red pepper flakes |
2 pounds yukon gold potatoes, peeled and cut into chunks |
Directions:
1. Cut slits into each lamb shank; insert garlic slices. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons oil, thyme, rosemary, parsley, salt and pepper. Add the lamb; seal bag and turn to coat. Refrigerate overnight.
2. Drain and discard marinade. In large skillet, brown shanks in remaining oil on all sides in batches. Place shanks in a 5- or 6-qt. slow cooker.
3. In the same skillet, combine the beer, honey, thyme, bay leaves, Dijon, garlic, salt, pepper and pepper flakes. Bring to a boil, stirring constantly. Pour over meat. Cover and cook on low for 6-8 hours or until meat and potatoes are tender, adding the potatoes during the last 2 hours of cooking.
4. Remove lamb and potatoes from slow cooker. Strain sauce and discard bay leaves. If desired, thicken sauce. Serve with lamb and potatoes. Yield: 4 servings.
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