Recipe of the Month

Guinness Lamb Shanks from A Stiff Risotto by Lou Jane Temple

Guinness Lamb Shanks

4 - 6 lamb shanks

a six pack of Guinness

a large can of apricot nectar

2 whole garlic heads

rosemary, kosher salt, pepper, flour, oil

Lightly dredge the shanks in flour and brown them in a heavy saute pan in which 1/4 cup of olive oil or canola oil has been heated.  Transfer the shanks to a baking dish and add equal parts stout and apricot nectar, plus salt and pepper.  Halve the heads of garlic and add to the pan, cut side down.  Throw in some rosemary and bake covered for about two hours at 375 degrees.  Uncover, remove the garlic and baste the meat with the liquid.  Finish the roasting process uncovered.  To brown the shanks and get them fork-tender will probably take another hour, depending on their size.  If they are small shanks, uncover after one hour.

These shanks and their cooking sauce are great over mashed potatoes, risotto, or basmatti rice.  Just squish out some of the garlic on a good load of French bread and get ready to stop up the good saucey stuff.