LAMB SHANKS BRAISED IN STOUT WITH CLAPSHOT (for four)
For the lamb rub:
¼ cup packed dark brown sugar
1 tablespoon paprika (not hot)
1 tablespoon curry powder (preferably Madras)
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
For the lamb shanks:
4 large, meaty lamb shanks, rinsed and patted dry
3 medium leeks (white and pale green parts only), chopped (1-1/2 cups)
3 tablespoons olive oil
3 medium carrots, chopped (1-1/2 cups)
2 celery ribs, chopped (1-1/2 cups)
2 Turkish bay leaves or 1 California
¼ cup chopped garlic (5 or 6 large cloves)
1 cup beef broth
two 12-ounce bottles stout, such as Mackeson or Guinness
two 14 to 15-ounce cans diced tomatoes
clapshot to accompany
chopped fresh flat-leaf parsley for garnish
- Put oven rack in lower third of oven and preheat oven to 375*.
- Stir together brown sugar, paprika, curry powder, cumin, pepper, salt and mustard in a small bowl until combined. Pat shanks dry and arrange in 1 layer in a shallow baking pan or shallow dish, then generously coat on all sides with spice mixture. Marinate, uncovered and chilled, for 1 hour.
- Wash leeks well in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
- Heat the oil in a large Dutch oven over moderate heat until hot but not smoking and brown the shanks, in batches if necessary, until well colored on all sides, 5 to 8 minutes per batch. Transfer meat to a plate, then add leeks, carrots, celery and bay leaves to pot and cook over mderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
- Add broth, stout and the tomatoes and their juice, then add the lamb shanks with any juices and remaining spices accumulated on the plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 1-1/2 hours.
- Remove shanks to a warmed platter and tent with foil. Strain sauce through a sieve into a saucepan. Skim off excess fat from the surface of the sauce and, if the sauce is thin, boil it down until it thickens lightly. Serve with clapshot, garnished with chopped parsley.