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

  • 35 min
    • Preparation 25 min
    • Resting 10 min
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)