Guinness Braised Lamb Shanks


You can't have Irish stew for St Patrick's Day every year, if you feel like something a little different, but still fairly traditional this hearty dish should fit the bill.
     

serves 2 (big eaters)
Ingredients:
4 lamb shanks
1 medium onion
4 cloves of garlic
2 carrots
2 ribs of celery
1 bouquet garni (we used thyme, rosemary, bay and parsley)
1 small can of beef broth
1 can of Guinness (or similar dark beer)
2 Tbsp tomato paste
salt and pepper, to taste
1 Tbsp butter or vegetable oil
 
Method:
 
1. Chop onions and garlic, carrots and celery
2. Add butter to a Dutch oven or large pot, and set on a med-high heat.
3. When the butter has melted add the onions and garlic.
4. Sauté the onions an garlic for 1-2 minutes before adding the shanks. Allow the shanks to brown on one side for several minutes before turning them. Keep your eye on the onions and garlic, so that they don't burn in the process.
5. Add the carrots and celery and sauté for a few minutes.
6. While the carrots and celery are cooking tie your bouquet garni.
7. Open the Guinness and take a pull.
8. Pour the remainder of the Guinness into the pot.
9. Pour the beef stock into the pot
10. Add the bouquet garni and pepper
11. Add the tomato paste
12. Give it a stir and bring to boil. Reduce heat and cover. Simmer for 2-3 hours, until the meat is falling off the bone and the liquid has reduced to a medium-thin sauce.
13. About 45 min, before the meat is done begin prepare the parsnip, potato and mustard seed hash.
14. Serve immediately and garnish with a piece of rosemary or parsley.

Parsnip, potato and mustard seed hash

Ingredients:
2 russet potatoes
3 parsnips
1 tsp hot mustard
1 tsp mustard seeds
2 Tbsp butter
2 Tbsp heavy cream
salt and pepper, to taste
 
1. Peel potatoes and parsnips
2. Chop into 1" pieces
3. Put them in a pot and cover with cold water and a pinch of salt.
4. Boil until tender and drain
5. Return them to the pot and mash'em like madman (or madwomen if that's the case)
6. Add butter and cream and mash until mixed
7. While your mashing, place the mustard seeds in a small, dry frying pan on med-high heat. Toast the seeds until they begin to pop.
6. Add the mustard and the toasted mustard seeds to the mash and mix.
7. Serve with Guinness Braised Lamb Shanks