GRB Beer: Beer Recipe of the Month
March Recipe
Irish Stew
8 Lamb Shanks
1/2 cup flour
4 garlic cloves
1 tsp dried rosemary
1 tsp thyme
5 cups Mill Race Mild beer
2 cups beef stock
3 each of the following: onions, carrots, parsnips cut into 1 inch pieces
Chopped fresh parsley for garish
Salt and Pepper to taste
- Combine flour, salt and pepper and coat lamb shanks.
- Brown shanks in large oiled casserole or Dutch oven and then remove the shanks to a plate.
- Stir in remaining flour mixture, garlic, thyme and rosemary.
- Cook over medium heat for 1 minute stirring.
- Gradually add in beer and bring to a boil while whisking brown bits form the bottom of the pan.
- Boil for 5 minutes stirring often.
- Add in stock and lamb shanks and bring to a boil.
- Then cover and place dish in a 350 F oven for about 2 and 1/2 hours until meat is tender.
- Add vegetables in the last hour of cooking.
- Garnish with the fresh parsley.
Serves 8.
