Cooking With Beer: Lamb Shanks Braised In Porter

• 3 tablespoons olive oil
• 4 lamb shanks

Salt and pepper

• 2 teaspoons minced garlic
• 1 cup onion, chopped

Heaping 1/2 cup carrot, finely chopped

Heaping 1/2 cup celery, chopped

Heaping 1/2 cup tomato, seeded and finely chopped

• 3/4 cup porter
• 2 bay leaves
• 1 1/4 cups beef stock
• 1 teaspoon salt
• 1 tablespoon fresh thyme, minced

1. 1. In a pan with a lid large enough to hold all four shanks, heat the olive oil on medium. Season the meat with salt and pepper and brown in the oil on all sides. Remove and set aside.
2. 2. Add the onion, carrot and celery and sauté until the onion is translucent, about 3-4 minutes. Add the tomato and garlic and stir well. Use the porter to deglaze the pan, scraping up all the bits of stuck lamb, and then add the beef stock, bay leaves, salt and thyme and stir well. Return the shanks to the pan and bring the liquid to a boil.
3. 3. Once boiling, reduce to a simmer and let braise until the lamb is tender, about 2-2½ hours, adding water or more beer if the liquid seems to be getting low.