Whatever the glaze or sugar topping, these SIMPLE cookies are flaky, soft, and simply delectable. You will be rewarded with what has turned out to be one of my family’s favorite cookies if you roll it out in half-batch sizes and keep the dough chilled! Add some confectionary sugar, either fine or ordinary.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 10 mins |
| Additional Time: | 8 hrs 30 mins |
| Total Time: | 11 hrs 55 mins |
| Servings: | 2 |
| Yield: | 2 lamb shanks |
Ingredients
- 2 lamb shanks
- 1 teaspoon salt, divided, or to taste
- freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 large carrots, cut into 1-inch pieces
- 1 large stalk celery, cut into 1-inch pieces
- 3 cloves garlic, finely chopped
- 2 teaspoons tomato paste
- 1 (12 fluid ounce) can or bottle beer
- 2 sprigs rosemary
- 1 pinch cayenne pepper
Instructions
- Season lamb shanks with salt and pepper.
- Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.
- Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
- Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.
- Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.
- Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.
- Chef’s Notes:
- Ask your butcher for the smaller fore shanks if possible.
- Choose any pot just large enough to fit your 2 lamb shanks snugly.
- Use any kind of beer that is not too hoppy.
Nutrition Facts
| Calories | 387 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 1363 mg |
| Sugars | 7 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Made it today for Father’s Day, and it was lovely! I must mention though that once the sauce was made, I added it all to a casserole dish and placed it in the oven for about 3 hours. Just find it easier to carry on with other things whilst it is in the oven. Thanks for the lovely recipe!
This was amazing! I used a 2.5 lb boneless leg of lamb. After refrigerating overnight and skimming the fat, I removed the chunk of meat and pureed the vegetables into the broth, cut the meat into chunks and simmered it again for another hour, served over egg noodles. So very good, thank you Chef John!
I’m a huge fan of Chef John recipes. I’m sure this one is excellent as presented, however, I wanted one that works in a slow cooker. I followed the recipe but substituted 12 oz of red wine (malbec) for the 12 oz of beer, added 3 sliced mushrooms, and then cooked it on low in the slow cooker for 6.5 hours (5.5 to 6 is sufficient but I wanted fall off the bone, so I used 6.5). I served it over polenta. Both my wife and I thought this was outstanding!!
Chef john, you are on fire!
It was OK, but lamb and sauce were just ‘ok’, nothing special. Granted maybe I went wrong somewhere in the ingredients or prep. I’ll look for a different lamb recipe next time.
Excellent. Did steps 1-3 as written, switched to the slow cooker. Removed shanks before refrigerating overnight, then followed the rest of the instructions as-is. Thanks, Chef John!
This was Excellent!!! I followed the directions exactly & the lamb was fork tender, juicy & wonderfully delicious with the spring onion mashed potatoes & a side salad. I did remove the fat, as noted in the video, which cut down on the strong lamb taste. However, our carrots came out very mushy because of all the cooking. (Won’t be taking any stars away – the greatness far outweigh the mushy carrots!) Will adjust the next time I make this in about 3 weeks for family that is in town. Can’t wait!
The best New Years Eve meal! Served with mashed potatoes and Brussels sprouts and a great red wine!
this recipe was fabulous
No changes. Loved it.
Awesome.
I prepared it just as the recipe suggested. It was absolutely delicious. Will prepare it again and again.
I use All Recipes quite frequently for ideas at the restaurant I work at. Was recently thrust into the Executive Chef position, which the bar was set pretty high from previous Chef. I use Chef John’s recipes quite often and get nothing but great reviews from our customers. This recipe was no exception, 5 stars across the board. Thanks Chef John.
Excellent, can’t say anything more !
It was delish and it has become my midweek special, hubby enjoyed every chew 🙂