Braised Lamb Shanks and Bruja Majik

 

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Recipe prepared by the girl & the fig

PAIRING: Bruja Majik

In the nose you will find aromas of chocolate and smoke. The flavor is slightly bready with dark malt flavor that blends well with the overall balanced hoppiness. A healthy portion of dark wheat malt provides lacey foam and adds roasted flavor to make this Bavarian Altbier with Sonoma Style.

RECIPE: Braised Lamb Shanks

Serves 6

6 each lamb shanks salt & pepper . cup flour 1/3 cup blended oil 1 onion, peeled & roughly chopped 2 carrots, peeled & roughly chopped 1 fennel bulb, roughly chopped 6 whole garlic cloves 3 tablespoons chopped thyme 3 tablespoons chopped parsley . cup tomato paste 1. cups red wine 4 cups chicken stock 

Preheat oven to 325’. 

Season lamb shanks with salt & pepper. Dredge lamb shanks in flour. In a large roasting pan, heat oil over medium heat and sear lamb shanks on all sides until golden. Remove lamb to a bowl. 

Add onions, carrots, fennel and garlic to the pot and cook over medium heat until vegetables start to turn color & caramelize. Add thyme, parsley and tomato paste. Cook to soften paste. Deglaze with red wine. Add chicken stock. Return lamb to roasting pan. Bring to a simmer and cover with a lid. Braise in the oven for at least 2 hours or until meat is tender and easily pulls off the bone. 

Every half hour, turn the lamb and skim off excess fat. 

Serve on a large serving platter with mashed potatoes or polenta.

Lamb Shanks
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