Lamb Shanks Braised in Beer and Honey

Lamb Shanks


3 tbsp
olive oil
Earls lamb shanks
to taste
salt and pepper
pearled onions (peeled)
garlic cloves (crushed)
1 tbsp
1 bottle
pale ale (beer - 5oz)
2 1/2 c
water or chicken broth
1 sprig
bay leaf
1/4 c
cream (35%)


Preheat oven to 325°F. In a deep frying pan, heat the olive oil at high. Salt and pepper the shanks, then brown them on all sides. Transfer to a broiler with all the ingredients except the cream, and cover with water or chicken broth. Bring to a boil, cover the broiler immediately with aluminum foil, and place it in oven for 2 hours, or until the meat pulls away easily from the bone. Strain the cooking broth and reduce it in a pan until it reaches the desired consistency. Then add the cream. Serve with mashed potatoes and green vegetables. Use the shank meat in strips and the cooking broth to make a sauce to accompany your choice of pasta.

Yield: 4 Servings
Category: Meat
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