Winter is coming. And that means two things: there are plenty of excuses for cracking into Imperial stouts and other dense, dark varieties; and it’s time to bust out the slow cooker for some warm and hearty fare to match.
With Mother’s Day this weekend past, it was time to treat mum to some melt-in-your-mouth slow-cooked goodness and, as an aside, continue in my attempt to convert my father away from his macro-lager ways by introducing a beer with substance, and, well, flavour.
Brown Ale Braised Slow Cooker Lamb Shanks
What you need:
- 2 tablespoons plain flour
- Salt and pepper to season
- 4 Lamb Shanks
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 4 sticks celery, finely diced
- 2 carrots, finely diced
- 1/3 cup tomato paste
- 1 x 330ml bottle Brown Ale
- 1 ½ cups beef stock
- 1 tablespoon fresh thyme leaves
- Mashed Potatoes to serve
What to do:
- Season the flour with the salt and pepper and coat lamb shanks in the flour mixture.
- Heat oil in a frying pan and brown the shanks over medium-high heat until browned all over. Transfer shanks to your slow cooker.
- Reduce heat to medium and add onion, garlic, celery and carrot to frying pan. Cook, stirring, for 1 minute or until fragrant. Add tomato paste and stir through.
- Add brown ale and stock. Season with salt and pepper and stir through the fresh thyme.
- Pour mixture over the lamb shanks and cover with the lid and cook on low setting for 6 hours or until lamb is tender and starting to fall from the bone.
- Remove shanks from slow cooker and allow fat to settle on top of the sauce. Skim and discard fat. Serve up shanks on a bed of mashed potato and spoon over sauce.
Enjoy with a quality English-style, malt forward brown ale.