The most tender fall-off-the-bone lamb is slow braised in a delicious sauce of tomato, Miller Lite, garlic, red pepper flakes, and oregano for an impressively tempting dinner.
4 lamb shanks
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons canola oil (or vegetable oil)
1 onion, chopped
4 garlic cloves, peeled and crushed
1 cup beef stock
1 cup Miller Lite
2 tablespoons tomato paste
2 tablespoons sherry vinegar
1 teaspoon dried oregano
½ teaspoon red pepper flakes
4 roma tomatoes, halved
Preheat oven 325°F (160°C).
Season lamb shanks with salt and pepper. Heat oil in a large 6-quart Dutch oven over high heat. Working in two batches, sear lamb shanks until browned about 8 minutes a batch. Transfer lamb shanks to a plate. Reduce heat to medium and add onions and garlic and sauté until onions have softened, about 5 minutes. Add beef stock, Miller Lite, tomato paste, vinegar, oregano, and red pepper flakes and bring to a boil while scraping the browned bits of lamb off the bottom of the pot with a wooden spoon. Return shanks to the Dutch oven and add tomatoes. Cover, remove from heat, and transfer to the oven. Braise for 3 hours until the meat is fork-tender.
Transfer the shanks to a serving plate and cover with foil. Pour the braising liquid into a blender and puree until smooth. Return to the Dutch oven and bring to a rapid simmer. Simmer the braising liquid until reduced by a fourth and has thickened slightly, about 10 minutes. Taste and add salt and pepper, if needed. Pour over shanks and serve.
Notes: Can be made a day in advance and reheated before serving. // Serving suggestion: polenta, mashed potatoes, Parmesan risotto