The Brewed Palate In The Kitchen Ep. 3: Beer Braised Lamb Shanks

Alongside my passion for brewing beers with complex flavor profiles comes my love for using craft beer in order to enhance the depth of the dishes that I enjoy cooking. One of those dishes is lamb, a meat that over time I’ve come to realize pairs really well with Belgian beers. So when my mom gave me a package of lamb shanks because she had “no idea how to cook them”, I decided to braise them in Brewery Ommegang’s Three Philosophers, a quadrupel w/ cherry (Kriek) ale added and add a couple of herbs (rosemary and bay leaves) to my usual lamb seasoning to accent the beer. As in episodes 1 & 2 of The Brewed Palate In The Kitchen, the above video includes both my step by step preparation of this dish and more about how I put together the recipe for it.

Beer Braised Lamb Shanks:


  • 2 lamb stanks
  • 22oz Belgian Quadrupel
  • 4 stalks Celery
  • 4 large Carrots
  • 1 large Yellow onion
  • 4-5 cloves Garlic
  • 2-3 Portobello mushrooms
  • 1.25 tsp Cumin
  • 2 Bay leaves (can get away with using 1)
  • 2 tsp Paprika
  • 1/3 cup Demerara
  • 1/2 sprig Rosemary
  • 2 cups Chick Broth
  • Salt & Pepper to taste
  • 1/2 cup All purpose flour

As noted above, please watch the above video for step by step instructions on how to prepare this dish.





About Barry W

Israel (formerly NJ) based sourdough baker and fermentation enthusiasts sharing his baking, fermenting, cooking, and brewing adventures on
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