Braised Lamb Shank on Root Vegetables with Miso-Beer Onion Sauce

Name: Braised Lamb Shank on Root Vegetables with Miso-Beer Onion Sauce
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 3 h 5 min
Yield: 4 Portions
Ingredients: 0.5 Lamb shanks (approx. 500 g each); 0.5 tbsp. Olive oil; 0.25 tsp. Cumin; 0.25 tsp. Coriander seeds, ground; 0.25 tsp. Smoked paprika; 0.25 Garlic, finely chopped; 0.25 tbsp. Tomato paste; 62.5ml ml Lamb stock (or water as an alternative); 62.5ml ml Dark beer; 0.5 Carrots, peeled and chopped; 0.25 Parsnip, peeled and diced; 0.25 Peeled and diced; 0.25 Red onion, cut into wedges; 0.5 tbsp. Olive oil; 0.25 Large onion, finely chopped; 0.25 tbsp. Butter; 0.25 tbsp. Miso paste (white or dark); 37.5ml ml Dark beer; 25ml ml Lamb stock (or water); 0.25 tsp. Soy sauce; 0.25 tsp. Honey; 25g g Fresh peas

3h 05m
- Preparation 25 min
- Resting 10 min
- Cooking 2h 30m

Recipe for Fusiontec Casserole

Ingredients

4 People

For the Lamb Shank:
2 Lamb shanks (approx. 500 g each)
Salt and pepper to taste
2 tbsp. Olive oil
1 tsp. Cumin
1 tsp. Coriander seeds, ground
1 tsp. Smoked paprika
1 Garlic, finely chopped
1 tbsp. Tomato paste
250 ml Lamb stock (or water as an alternative)
250 ml Dark beer
Vegetables:
2 Carrots, peeled and chopped
1 Parsnip, peeled and diced
1 Peeled and diced
1 Red onion, cut into wedges
2 tbsp. Olive oil
Salt and pepper to taste
For the Miso-Beer Onion Sauce:
1 Large onion, finely chopped
1 tbsp. Butter
1 tbsp. Miso paste (white or dark)
150 ml Dark beer
100 ml Lamb stock (or water)
1 tsp. Soy sauce
1 tsp. Honey
For Serving:
100 g Fresh peas
A generous amount of fresh spring herbs of your choice (e.g., parsley, chives, mint, chervil, tarragon)

Preparation

Step 1

For the Lamb Shank: Rub the lamb shanks with salt, pepper, cumin, coriander, and smoked paprika. Heat olive oil in a large cast iron pot and sear the shanks on all sides until browned.

Lamb shanks (approx. 500 g each)

Salt and pepper to taste

tbsp. Olive oil

tsp. Cumin

tsp. Coriander seeds, ground

tsp. Smoked paprika

Step 2

Add the garlic and tomato paste, sauté briefly. Deglaze with beer and lamb stock. Cover and braise on low heat for about 2.5 hours until the meat is tender.

Garlic, finely chopped

tbsp. Tomato paste

ml Lamb stock (or water as an alternative)

ml Dark beer

Step 3

For the Root Vegetables: Preheat the oven to 180°C (350°F). Toss the carrots, parsnip, celery root, and onion wedges with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 30 minutes until tender and caramelized.

Carrots, peeled and chopped

Parsnip, peeled and diced

Peeled and diced

Red onion, cut into wedges

tbsp. Olive oil

Salt and pepper to taste

Step 4

For the Miso-Beer Onion Sauce: Melt the butter in a small pan. Once melt, add the onions and sauté slowly until golden brown. Stir in the miso paste, then deglaze with beer and lamb stock.

Large onion, finely chopped

tbsp. Butter

tbsp. Miso paste (white or dark)

ml Dark beer

ml Lamb stock (or water)

Step 5

Add soy sauce and honey, pour the roasting juices from the lamb shanks into your miso beer sauce. If the sauce is too thin, reduce it slightly by simmering or thicken it with a bit of cornstarch.

tsp. Soy sauce

tsp. Honey

Step 6

For Serving: Arrange the braised lamb shank on a bed of roasted root vegetables. Pour over the miso-beer onion sauce.

Step 7

Garnish with fresh peas and a generous mix of fresh spring herbs.

g Fresh peas

A generous amount of fresh spring herbs of your choice (e.g., parsley, chives, mint, chervil, tarragon)