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Flavor adventures - Departing Daily

Winter Blonde Rosemary Lamb Shanks

Lamb makes the perfect Winter dinner - even more so when it’s made with Winter Blonde. This is a full meal that you won’t regret making. The lamb is cooked with UFO Winter Blonde and your dinner won’t be complete without a few cans on the table. Our friend, Vanessa truly went all out for this recipe but you’ll be surprised at how simply it truly is to pull all together.

What's Inside:



What You Need:

– 4 lamb shanks about (1 to 1-1/4 pounds each)
– Salt and freshly ground black pepper
– 4 tablespoons olive oil
– 1 large onion, coarsely chopped
– 3 stalks celery, coarsely chopped
– 2 large carrots, coarsely chopped
– 6 cloves garlic, crushed or grated
– 4 sprigs fresh thyme
– 2 tablespoons chopped fresh parsley
– 6 tablespoons chopped fresh rosemary
– 4 bay leaves
– 3 cups beef broth
– 3 cups beer
– 2 tablespoons butter, softened
– 2 tablespoons flour
– 5 lb Yukon Gold potatoes
– 4 cloves garlic, smashed
– salt
– 1 cup whole milk
– 1 1/2 sticks salted butter, room temp
– 6 sprigs fresh rosemary
– 1/2 cup fresh grated parmesan
– 2 bunches of small carrots (about 24), peeled
– 1 tbsp. olive oil
– 1 tbsp. minced rosemary
– salt and pepper

What You Do:

1. Preheat the oven to 325 degrees
2. Season the lamb shanks on all sides with as much salt and pepper as you want. Using 3 tbsp of the rosemary, sprinkle on the lamb shanks and press gently so they stick.
3. Heat the oil in a large Dutch oven over medium high heat. When the oil is shiny, add the lamb shanks and brown on all sides. This should take about 3 minutes per side
4. Remove the browned lamb shanks to a plate
5. Add the onion, celery, carrots and garlic to the pot. Saute for 3 – 5 minutes until the vegetables are soft, but not too soft and the onions will be translucent.
6. Add the thyme, rosemary, bay leaves, broth and 2 cups of the beer to the pot.
7. Return the lamb shanks to the pot. The liquid should almost cover the meat. Add more broth or beer if it doesn’t.
8. Bring the contents of the pot to a boil and then reduce the heat to low and move to the oven. Leave for 2 ½ – 3 hours until the meat is tender and falling off the bone.
9. While the meat is cooking, boil the potatoes in salted water.
10. Add the milk, ½ stick of butter and the herbs to a small saucepan and heat over low until the butter is melted. Take off the heat and set aside to sit.
11. The potatoes are done when you can poke them with a fork, then strain them and put them back in the pot.
12. Mash the potatoes then add the remaining butter. Remove the herbs from the milk and pour into the potatoes as well. Stir in the parmesan cheese and season with salt and pepper. Cover with foil to keep warm.
13. When the meat is done, gently put the lamb on a plate and cover with foil.
14. Toss your carrots with the olive oil, rosemary, salt and pepper and put into the hot oven for 20 minutes.
15. Strain all the cooking liquid into a mixing bowl. Press down on everything inside the strainer to get as much of the liquid out as possible and throw all the solids away.
16. Return the liquid to the Dutch oven and add the remaining cup of beer. Bring to a boil and reduce until it’s about 2 cups of liquid.
17. When the liquid is reduced, combine the soft butter and flour together and mash with a fork until it’s a paste. Whisk into the liquid and cook for another two minutes.
18. Serve the lamb shanks with the mashed potatoes, gravy and roasted carrots!