Braising adapts so well to outdoor cooking, especially this time of year when you won't have to stand over the grill 'on watch' flipping the fish or steak at just the right moment. Braising on the grill allows you to kick back and walk away while a dish such as lamb shanks cook - low and slow. Just brown the lamb shanks on the grill, and continue with the recipe; cooking as directed in a heatproof casserole pot or finish braising the lamb shanks in a slow cooker.
A trip to Ireland is not complete without at least visiting a local pub and hearing a tale or two, listening to local music, and of course the local cusine. In addition to famous irish breakfasts that are second to none the seafood of Bantry, or the lamb of Connemara with a natural thyme, sage and rosemary flavor.
Noteworthy: Ireland's world famous Connemara Lamb
The Connemara region in Ireland is world renowned for its mystical beauty, rolling valleys, hills and lakes. This region is often shrouded by the moist mists of the North Atlantic which enhances its spectacular beauty and aids in the growth of its many wild herbs, grasses, heathers and wild flowers all of which are part and parcel of the stable diet of Connemara Lamb.
Lá Fhéile Pádraig, Gaelic for Saint Patrick's Day and in honor this month's celebration—Pionta Guinness, le do thoil. Sláinte! That's, a pint of Guinness please and cheers!
Lamb Shanks and Potatoes
Recipe by George Hirsch | Makes four servings
George Hirsch Living it UP! TV series | chefgeorgehirsch.com
4 whole lamb shanks
2 Tablespoons olive oil
1/4 cup carrots, chopped
1/4 cup onion, chopped
1/4 cup peas, frozen
1/4 cup celery, chopped
10 cloves garlic, peeled and sliced
1/4 cup Balsamic vinegar
1/4 cup tomato sauce
2 cups chicken broth
1 Tablespoon rosemary
1 teaspoon thyme
2 cups mashed potatoes
Preheat large saucepan.
Add olive oil and brown meat on all sides. Add onions, garlic, carrots, celery and cook until light brown.
Add vinegar and reduce for two minutes. Add tomato sauce, broth, rosemary and thyme. Cover and cook meat for two hours at a gentle simmer.
The lamb shanks are fully cooked when the meat becomes flaky and shrinks away from the bone. Add peas to the lamb shanks and vegetables. Cook for 5 minutes longer.
Serve the cooked Lamb Shanks with sauce and vegetables on top of hot, steamy smashed potatoes.
