Steps to Make Units In A Pint Of Beer 3.8

Beer-Braised Lamb Shanks

In addition to five official apothecaries' units pint, fliud ounce, fluid dram, fluid scruple, and minim, there was a set of unofficial but widely used units for various spoon and keg sizes are not standardized and could be any size smaller than a barrel.

Recipe Summary Beer-Braised Lamb Shanks

Lamb, a classic springtime meat, stars in this comforting dish that's perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields a superior texture and flavor but you can also cook the lamb all at once, simmering until fork-tender for 2 1/2 to 3 hours.

Ingredients | Units In A Pint Of Beer 3.8

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

Directions

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.

Info | Units In A Pint Of Beer 3.8

prep: 15 mins cook: 3 hrs 10 mins additional: 8 hrs 30 mins total: 11 hrs 55 mins Servings: 2 Yield: 2 lamb shanks

TAG : Beer-Braised Lamb Shanks

Meat and Poultry Recipes, Lamb, Shanks,