Stout-Braised Lamb Shanks

Ingredients and Weight:

• Lamb Shanks: 8 pieces (about 2 pounds)
• Stout Beer: 1 bottle (12 oz)
• Carrots: 2 medium, chopped (about 1 cup)
• Celery: 2 stalks, chopped (about ½ cup)
• Onion: 1 large, chopped (about 1 cup)
• Garlic: 5 cloves, minced
• Fresh Rosemary: 2 tablespoons, chopped
• Salt: 1 teaspoon
• Black Pepper: ½ teaspoon
• Vegetable Oil: 2 tablespoons for frying

Preparation Time:

• Preparation: 20 minutes
• Cooking: 3 hours
• Total Time: 3 hours 20 minutes

Difficulty Level:

Level 4 (Moderate to Advanced)

Preparation Method Steps:

1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Season the lamb shanks with salt and pepper.
3. Brown the lamb shanks in the hot oil, about 3-4 minutes per side. Remove and set aside.
4. Reduce the heat to medium, and add the chopped carrots, celery, and onions. Saute for 5 minutes until softened.
5. Add the minced garlic and rosemary, and saute for another minute.
6. Return the lamb shanks to the pot, pour in the stout beer, and enough water to cover the lamb.
7. Bring to a boil, then reduce the heat to low and cover. Simmer for 2-3 hours, or until the lamb is tender.
8. Check periodically, and add more water if necessary to keep the lamb covered.
9. Remove from heat and let rest for 10-15 minutes before serving.

Nutritional Information:

(Based on average values; may vary depending on specific ingredients used)

• Calories: Approximately 450 per serving (based on 8 servings)
• Fat: 20g
• Carbohydrates: 25g
• Protein: 35g

Dish Characteristics:

• Rich and hearty, with a deep flavor from the combination of stout beer and long cooking time.
• The lamb becomes tender and falls off the bone, served with rich, flavorful gravy.
• A traditional dish that is perfect for colder weather or special occasions.

User Comments:

1. "The flavor was amazing! The lamb was so tender and the stout gave it a unique taste."
2. "I love the rich gravy that comes from cooking the lamb in beer. This dish was a hit at my dinner party."
3. "The preparation was easy, but it takes a bit of time to cook. Well worth the wait!"

Special Precautions and Tips:

• Use a good quality stout beer for best results. Avoid using light beer or ale.
• Adjust the seasoning at the end of cooking, depending on your preference for saltiness.
• If you prefer a thicker gravy, you can mix corn starch with a little water and stir into the pot at the end of cooking.
• This dish is best served with mashed potatoes or roasted vegetables.