Week 11: Irish - Stout Braised Lamb Shanks & Colcannon

I browned the lamb shanks, then set them aside. In the pan with the brown bits I cooked up some onion, carrot and celery. When they were almost done I added a nice dark stout, and let it cook down a smidge. Poured it all on top of the shanks in a slow cooker, added some thyme, rosemary, bay leaves and peppercorns. Added beef broth until covered and went away for three hours.

Strained the liquid, cooked it down about 50% and added a tablespoon of flour for the sauce.



The Colcannon was mashed russet potatoes, with plenty of cream, butter and salt and pepper. I sauted a bunch of shredded kale and a bunch of chopped scallions, then folded it into the potatoes.

Kale and mashed potatoes were meant to be!