Serves 4
Ingredients:
4
Each Lamb Shanks
Each Lamb Shanks Sea Salt and Pepper2TBSPAll Purpose Flour
TBSPAll Purpose Flour2TBSPOlive Oil
TBSPOlive Oil2Each Carrots, peeled and chopped
Each Carrots, peeled and chopped2Each Celery Stalks, chopped
Each Celery Stalks, chopped2Each Leeks, cleaned and chopped
Each Leeks, cleaned and chopped2Each Shallots, peeled and minced
Each Shallots, peeled and minced3TBSPThyme Leaves, fresh
TBSPThyme Leaves, fresh 3Cups Chicken Stock, preferably homemade
Cups Chicken Stock, preferably homemade1/2 Cup Dried Figs, stem removed and quartered
Dried Figs, stem removed and quartered1TBSP Brown Sugar, light
TBSP Brown Sugar, light1TSP Coriander, whole
TSP Coriander, whole3Each Cloves, whole
Each Cloves, whole1Each Cinnamon Sticks
Each Cinnamon Sticks1Bottle Grand Cru Style Beer*, 750ml
Bottle Grand Cru Style Beer*, 750mlGrand Cru Braised Lamb Shanks
Served with a Dried Fig and Winter Spiced Sauce over Potato Parsnip Purée
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Option 1: Crock Pot Method
At this point you have two options. You can add this mixture to a crock pot or continue with Option 2. For the Crock Pot Method, depending if the shanks are going to be cooked the same day or prepping them for the following day. If the shanks are going to be cooked the same day, add the browned shanks to the bottom of the crock and arrange so that they are in one layer. Then top with the sautéed vegetables (6) and pour the bottle of Grand Cru on top (7). Cover and cook on high for 7 hours.If you are going to cook the lamb shanks the following day, chill all the ingredients and store in the refrigerator. The next day, take the vegetables and warm them over low heat. Place the lamb shanks in the bottom of the crock pot in an even layer. Add the warm vegetables (6) on top of the lamb and pour the Grand Cru over it all (7). Cover and cook on high for 7-8 hours, as the lamb might take longer to warm up.
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8
Directions:
Wash each lamb shank under cold water to remove any blood or fat and pat dry (1). Sprinkled each with salt, pepper and flour, coating evenly on all sides (2). Place a dutch oven or large sauté pan, over medium heat, add oil and 2 lamb shanks. Brown evenly on all 4 sides, about 4 minutes per side (3). Remove and repeat with remaining shanks and set aside on a plate. Add more oil if need to the pan and add carrots, celery, leeks, shallots and cook till the vegetables are slightly browned, about 5 minutes (4). Deglaze the pan with chicken stock, removing any of the fond with a wooden spoon. Add thyme, figs, brown sugar, coriander, cloves and cinnamon stick, mixing well (5). 
Option 2: Oven Method
Preheat the oven to 300°Add the browned lamb shanks back to the pot, nestling them into the vegetables and top with the Grand Cru. Bring the whole mixture to a low simmer. Cover the pot with a lid, turning the heat off and place into the middle of the oven for 3 hours or until the meat is almost falling from the bone. Sauce Preparation:
The lamb should be fork tender and the house should smell good. Carefully remove the lamb shanks and place on a large plate. For the remaining liquid (8), a sauce can be made two different ways. One option is to strain the vegetables, removing them from the stock/beer and place into a sauce pan over low heat. Simmer till the liquid has reduced my half, taste and adjust seasonings and pour on top of the meat. The second sauce option is to remove the whole spices, add the liquid to a blender or food processor and puree until smooth. Strain the sauce, into another bowl, making sure the mixture is free of any small chucks. Season to taste with salt and pepper; adding a TSP or more of red wine vinegar to adjust the sweet/sour and adjust the consistency with more stock or beer. Serve the sauce with the shanks and the Potato Parsnip Puree would be a perfect compliment to the dish, pulling out the spice flavors in the sauce, blending with the rich nuttiness of the parsnips.* For Beer, Chimay Grande Reserve (Cru) or Blue has notes of dried fruit, plum, fig, some spice from the yeast, maybe cinnamon, toffee and caramel from the grain bill. All these flavors play off the lamb, bringing out the rich meaty taste after the shanks have bathed in a long hot bath. Another beer I’d recommend is Rochefort 10, having some similar flavors with dried fig, plum, yet having a drier finish. A homebrewed Grand Cru would also be worthy of a dish as this. All the above beers would be my first choice to pair with as well.
