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Braised Lamb Shanks with Carrots, Black Pepper and Miso

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Prep Time: 24 mins

Cooking Time: 24 mins

Serves: 6-8

Beef stew meat is just such a comforting dish to make but it is rarely light. The vinegar and carrots in definitely adds lightness to the meat. It’s also great the next day…Make this recipe and let it cool overnight and skim the fat off the surface and reheat.

Ingredients

2 tablespoons Canola oil

2 pounds beef stew meat, cubed

Kosher salt

Freshly ground black pepper

2 medium yellow onions, thinly sliced

6 large cloves garlic,

6 medium carrots, peeled and cut into 2-3 inch rounds

1 tablespoon dark brown sugar

1 cup dry Vermouth

¼ cup grainy mustard

8 cups beef stock

1 tablespoon red wine vinegar

1 cup flat-leaf parsley leaves

Serves 6-8

Instructions

  1. Preheat the oven to 350F.
  2. Brown the beef: Heat a Dutch oven over high heat and add the oil. Season the beef on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the meat, in a single layer, in the hot oil. Brown the meat on all sides, 12-15 minutes. Remove the meat and transfer to a medium bowl. Stir the onions into the grease and season them lightly with salt. Cook until tender, 5-8 minutes. Stir in the garlic, and carrots. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5-8 minutes.
  3. Build the braise: Add the Vermouth and cook until all of the liquid cooks out, an additional 5-8 minutes. Stir in the mustard and beef stock. Add the beef back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2-2 1/2 hours.
  4. Serve: Remove from the oven. Use a large spoon to skim any excess fat or impurities form the surface of the sauce. Taste for seasoning. Stir in the vinegar. Allow it to “rest” for 15 minutes before serving and top with the coarsely ground pepper and parsley. Serve immediately.

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