Now this is a killer dish for your 12 inch Lodge dutch oven. It’s a low & slow braised lamb shanks using a stout beer to really bring out the qualities of the lamb.
For the beer, I used Picaroon’s Timber Hog, but don’t worry the stout won’t make this a heavy dish at all.
- 4 lamb shanks (about 3 lbs.)
- 1 TBS salt
- 1 tsp. black pepper
- 4 garlic cloves, 1 grated, 3 minced
- 2 tsp. rosemary
Rub the salt, pepper & garlic on the lamb and leave it overnight in the fridge. I did this by using a large ziplock freezer bag and did a good ‘ole shake & bake.
- 1 tsp coarsely ground fennel seeds
- 1 TBS flour
- 1 tsp paprika
- 1/2 tsp crushed red pepper flakes
Mix these dry ingredients together in a bowl.
- 1 cup canned diced tomatoes
- 1 large onion, minced
In a hot 12 inch dutch oven, brown your lamb by cooking it on each side for a few minutes with a little bit of oil. Remove the lamb and place the onions & tomatoes to soften them up. Add in the dry ingredients and mix.
Place the lamb back in the dutch oven. Now pour in the liquids and let it cook for 2.5 to 3 hours. I was using hard wood lump charcoal. As a last minute decision, I threw in some corn broken in half for the last hour.
- 2 cups (or large bottle) of Stout or porter beer.
- 3/4 cup of water
The original dish that inspired this post.