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Braised Lamb Shank with Vegetables
Braised Lamb Shank with Vegetables
Ingredients:
2 lamb shanks
6 carrots (peeled and left whole)
6 red potatoes
3 leek stalks
2 cups brussel sprouts
1 cup sliced portobello mushrooms
1/4 Tsp. nutmeg
1 Tbsp crushed rosemary
1/4 Tsp. black pepper
1 Tbsp garlic powder
1 bottle dark lager
Preparation:
Preheat oven to 300F.
Prepare vegetables as described in "ingredients". Preparing leeks; cut off the tough green tips. Slice lengthwise and wash thoroughly.
Add vegetables to 12" x 9" baking pan. Add lager. Coat vegetables with black pepper and garlic powder.
Coat lamb with nutmeg and crushed rosemary. Place in baking pan and continue to cook until lamb reaches internal temperature of 145F or until tender. Baste every 10 minutes.
Tip #1: You may substitute vegetable or beef broth for lager instead; to avoid alcohol.
Tip #2: I recommend removing any large fascia before cooking
Tip #3: Be patient! Lamb must be cooked slowly. Do not exceed 300F on the oven.
Keep it Under500!
3 ounces lamb
1/4 cup brussel sprouts, mushrooms, carrots (each)
1/2 cup potatoes
2 leek strips
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