Winter seems the perfect season for comfort food, like stews and soups. And what better way to warm things up than this recipe for a Lamb Shank Supper.
Made with American Lamb foreshanks, fresh garlic, veggies, fennel and light beer. It’s so delicious and filling.
Recipe and image courtesy of American Lamb Board.
- 4 American Lamb foreshanks
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 4 cloves garlic, finely chopped
- 3 carrots, peeled and sliced on the diagonal 1/4-inch thick
- 2 bottles (12-ounces each) light to medium beer*
- 1 can (15-ounces) chopped petite tomatoes and juice
- 1 cup fat-free chicken broth
- 10 sprigs fresh thyme
- 3 bay leaves
- 1 Generously season shanks with salt and pepper. In large skillet, heat oil over high heat. Brown shanks on all sides until golden brown, about 15 minutes.
- 2 Remove from pan and place in a 13 x 9-inch baking pan. Pour out the liquid from pan.
- 3 In the same skillet, combine garlic, carrots, onion, and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally.
- 4 Mix in beer or broth, tomatoes, and juice, chicken broth, thyme and bay leaves. Bring to a boil. Pour over shanks.
- 5 Braise in 375°F oven for 2-1/2 hours. Baste shanks with sauce and turn them over every 45 minutes. Serve lamb in large, low-sided soup bowls with broth and vegetables.
- 6 *24 ounces of fat-free chicken broth may be substituted.