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Braised lamb shank in malt beer sauce on parsnip puree with cherry tomatoes and green beans, served with an elegant red wine glass of Syrah

Braised lamb shanks in malt beer sauce with parsnip puree

Tender lamb shanks falling off the bone, slowly braised in a deep malt beer sauce with roasted vegetables and herbs, served with a velvety parsnip puree - this is wine with food at its best. An Easter recipe with rustic strength and festive elegance that finds its perfect companion in the spicy Syrah of the northern Rhône.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Course Main course
Cuisine Braised cuisine, Easterly, European
Servings 2 Servings
Calories 780 kcal

Cooking utensils

  • 1 Casserole or roasting pan with lid
  • 1 Cutting board
  • 1 Knife
  • 1 Masher or potato masher
  • 1 Sieve
  • 1 Ladle

Ingredients
  

  • 2 Lamb shanks approx. 400-500 g each
  • 1 Bottle of malt beer 330 ml
  • 400 ml Lamb stock or veal stock
  • 2 Carrots
  • 2 Celery stalks
  • 1 Onion
  • 3 Garlic cloves
  • 2 tablespoon tomato paste
  • 2 Sprigs of rosemary
  • 3 Sprigs of thyme
  • 2 Bay leaves
  • 3 1 tbsp olive oil
  • Salt black pepper
  • 500 g Parsnips
  • 50 g Butter
  • 100 ml Cream
  • Nutmeg Freshly grated

Preparation
 

PREPARATION:

  • Season the lamb shanks all over with salt and pepper.
  • Roughly dice the carrots, celery and onion.
  • Lightly crush the garlic.
  • Peel the parsnips and cut into even pieces.

COOKING STEPS:

  • Heat the olive oil in a roasting pan over a high heat.
  • Sear the lamb shanks on all sides - approx. 3-4 minutes per side.
  • Remove the shanks and set aside.
  • Reduce heat.
  • Sauté the carrots, celery, onion and garlic in the same fat.
  • Stir in the tomato purée and fry for 2 minutes.
  • Pour in the malt beer and dissolve the drippings.
  • Add the stock.
  • Pickle the rosemary, thyme and bay leaf.
  • Put the lamb shanks back into the roasting tin.
  • Put the lid on and braise at 160 °C fan oven for approx. 2.5 hours.
  • Turn once in between.
  • Boil the parsnips in salted water until soft - approx. 20 minutes.
  • Drain and leave to evaporate.
  • Puree finely with butter, cream and nutmeg.
  • Season to taste with salt.
  • Remove the lamb shanks from the roasting tin.
  • Pass the sauce through a sieve.
  • Reduce to taste.

DIRECTIONS:

  • Place the parsnip puree in the center of the plate.
  • Place the lamb shank next to or on top.
  • Pour in the sauce generously.
  • Garnish with a sprig of rosemary.
  • Serve immediately.

SUPPLEMENTS:

  • Roasted cherry tomatoes with thyme and sea salt
  • Green beans with almond butter and lemon zest
  • Crispy white bread to soak up the sauce

Nutritional values per portion

Calories: 780kcalCarbohydrates: 52gProtein: 38gFat: 42g
Keyword Braised lamb, Lamb shanks Easter, Malt beer sauce, Parsnip puree, Syrah Rhône, Wine accompaniment Easter, Wine with food
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