Recipe from Jim Anile, Executive Chef, Warwick Melrose Hotel, Dallas.
Guiness Beer Braised Lamb Shanks with Toasted Barley and Winter Root Vegetables
Preparation time: 1 hour, 45 minutes
4 whole lamb shanks
1 cup all purpose flour
4 tablespoons olive oil
2 bottles Guiness beer
6 cups chicken stock
1 cup veal stock
1 tablespoon whole black peppercorns
1 bay leaf
1 bunch fresh thyme
4 cloves garlic, chopped
1 red onion
3 stalks celery, chopped
2 whole carrots, chopped
FOR THE PISTOU:
1 turnip, large dice
1 carrot, diced
1 parsnip, diced
5 baby red potatoes, quartered
1 cup barley, cooked
1 beet, diced & blanched
1/2 cup Brussels sprouts
1/4 cup smoked bacon
1 teaspoon chives, snipped
1 teaspoon fresh basil, chiffonade
1 tablespoon butter
1. In a medium stew pot heat the oil. With some butcher’s twine tie the base of the lamb shank. This will allow the meat to stay together while cooking. Season with salt and pepper, and dust with flour.
2. In the hot stew pot sear the end and side of the shank until they have a dark brown color.
3. Add chopped onion, celery, carrots, and garlic. Lightly sweat down the vegetables until the onions are translucent.
4. Deglaze with beer and add the stocks, the herbs, and the spices. Cook for approximately 1 hour and 45 minutes at a simmer.
5. In a separate medium sauce pot, blanch all the vegetables for “the pistou” separately one at a time (save the best for last). When they are finished cooking, chill immediately in ice water.
6. When the shanks are done, saute the blanched vegetables in a little butter. Add the barley and strain the broth from the shanks into the pot. Simmer for 5 minutes and serve into a bowl.
7. Cut the string from the shank and place the shank on the top of the vegetables, the barley and the broth. Sprinkle the fresh herbs on the top.
Makes 4 servings.