Beer, chocolate beer braised lamb shanks

[Ernest]

Oh yeah, one of my favorite facehole stuffers..... Lamb shanks

Cast and crew

Chocolate ale, yes chocolate.
Onion
Garlic
Cinnamon
Gochujang for some heat
Anchovy fillets
Beef stock
Thyme
Whisky
Beef tallow (cooking fat)



Season and Brown the shanks



Sip on some whisky



Saute onion and garlic, add gochujang and two anchovy fillets, season with salt and pepper . See that brown stuff peeping through the onion? That's sauce gold.



Cook that mess a little and then, oh boy, add the beer, throw in the cinnamon, thyme and bay leaf.




Put the shanks back in, and add beef stock until the liquid almost cover the shanks


Bring that mess to a gentle simmer, cover and cook a 325 degrees oven.
Turn the shanks every hours, testing for doneness with a fork. After two hours, remove the lid and continue cooking. This will caramelize the meat even further. Should be fork tender when done.



Now fish out the shanks and strain the sauce



Dump the sauce in a container with the shanks, I'm using a hotel pan. It's ready to eat but I prefer to leave it in the refrigerator for at least a day to mature.



Good eats.

[Jerod Broussard]

Gots to be tender!!!!?

[Ernest]

Meat falling off meat.

[Ernest]

Plated, served with mashed potatoes

[troymeister]

Well done Ernest!!! Amazing how much I learn on this sight.

[Ernest]

Much appreciated troymeister

[bbqoaf]

As always looks like top chef material!

[Jerod Broussard]

Yeah, pretty soon top eating establishments will start using his dishes and pictures.

[Ernest]

Much appreciated bbqoaf

[Henrik]

That just looks amazing, your passion for food really shows!

[Ernest]

Much appreciated Henrik

[Dr ROK]

I'm normally not a big fan of lamb, but I do believe those things would change my mind! Looks fantastic. How do you keep people from camping in your yard waiting for the kitchen to open?

[Ernest]

The only time that I don't host or asked to cook on special days is Christmas. I even cook on my own birthday. LOL!
But I love it.

[Jerod Broussard]

Mary had a little lamb,
And when she saw it sicken,
So she took it to the packing house,
And now it's labeled chicken.

Ernest picked up that pack of "chicken,"
Realizing that it was lamb,
Cooked it up his own unique way,
And it was off the Shuh-zamb!!!!

[BBQ Stew]

Looks great. One question, if you leave it I the fridge for a day how do you reheat it?

[Ernest]

bbq stew it's always best cooked a day or two in advance. Then reheat it in a 325 degrees oven covered.
If your meat didn't caramelize to your liking you can take the meat out, put it on a cooling rack and blast it at 400 degrees before serving.

[Dewesq55]

Did you reduce the sauce at all before plating? In the plating photo it kind of looks like you did. Awesome!

[Ernest]

Dewesq55 I was going for a more traditional, rustic, fatty sauce so I strained and slightly reduced it. The overnight refrigeration did help with getting rid of most of the fat as it solidified at the top.

[Dewesq55]

Thanks, Ernest

[_John_]

Looks great as always.

[mackdaddy]

I've had mutton, but nothing like that. I would camp in your front yard for a week to eat that. Looks delicious.