Braised Lamb Shanks with Jarlsberg
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
Ingredients
For the Lamb
- 4 lamb shanks, (about 500 g / 1 lb each)
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1½ cups beer
- 1½ cups beef broth
For the Coating
- 1 cup Jarlsberg cheese, shredded, (113 g / 4 oz)
- 1 cup seasoned breadcrumbs, Shortcut
- 1 teaspoon dried rosemary
- ⅔ cup cooking liquid from shanks
- black pepper, to taste
Instructions
- Heat the olive oil in a large heavy non stick pan, when hot, add the shanks and brown on all sides.
- Add the onion and garlic and cook until onion is soft and golden.
- Add the beer and broth, reduce heat to a simmer, cover, and cook for 1½ hours or until the shanks are fork tender.
- Remove shanks to a platter, then reduce the cooking by cooking on high heat for 5 minutes, then strain, remove fat, and set aside.
- Preheat your oven to 165° C (325° F). Get out a baking pan with a rack.
- In a mixing bowl, add the cheese, breadcrumbs, rosemary, pepper, and cooking liquid. Mix together. Divide the mixture into 4 equal parts.
- Use one part of mixture for each shank. Pat mixture firmly on the meaty tops and sides of each shank to cover or wrap them. Place each shank on the rack in the baking pan.
- Bake for 15-20 minutes or until the coating is firm and nearly crisp.
- Serve with sides of your choice. Serve the pan juices as a gravy. Enjoy.
Notes
I will have to price this when I find lamb. It is available but more than likely only in the large cities or touristy areas. For now I will say this is Fair cost per serving.
Shortcut: Breadcrumbs.
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