Lamb shanks have been around for as long as classic ale itself. Why not marry the two old world flavors in delicious harmony?
- 6 Lamb Shanks
- 14 ounces plum tomatoes
- 1/2 pint ale, such as slipstream or blue buck
- 1 carrot, chopped into large pieces
- 1 stalk celery, chopped into large pieces
- 1 clove garlic, chopped into small pieces
- 1/2 teaspoon dried thyme
- 12 teaspoon dried rosemary
- 1 tablespoon tomato paste
- Salt and Pepper to taste
Preheat oven to 375F. Brown the lamb shanks, on all sides, in a large pan. Combine all other ingredients in a 2-quart sauce pan. Bring to a boil. Place lamb shanks in a roasting pan and cover with liquid. Roast (covered) in a preheated oven for approximately 3 hours, turning shanks every half hour to ensure even cooking. Serve over white rice or mashed potatoes and fresh vegetables.
Serves 6
Pair With: Double Chocolate Porter, Phoenix Gold
