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:

Ingredients:

• 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.

Cheers!