Java Stout Braised Lamb Shanks

Java Stout Braised Lamb Shanks

Happy New Year! Let’s Eat! – Java Stout Braised Lamb Shanks

January 01, 2013 -

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Happy New Year Everyone! Now it’s time to eat! Now I know there are many traditions out there. Growing up, we were the pork and sauerkraut type of people. And although I love sauerkraut, Zach hates the stuff. I tried to make it for him last year, and well that was just completely unsuccessful. He truly does hate the stuff. I was always told that pork (the pig) signified good luck for the new year and the sauerkraut resembled “money” which translated into wealth for the new year. I’m sure many of you have traditions of your own, and maybe they are similar to ours! Well we decided to start a new tradition. We both love lamb and although I have no idea what the heck it is supposed to symbolize, it’s delicious. These Java Stout braised lamb shanks are easy and affordable. If you are looking to splurge without breaking the bank, this recipe is for you.


  • 4 lamb shanks
  • 1 tablespoon green peppercorns
  • salt and pepper
  • 1 tablespoon brown sugar
  • 4 cinnamon sticks, divided
  • 1 teaspoon whole cloves
  • 1 teaspoon ground nutmeg
  • 4 sprigs rosemary, divided
  • 6 sprigs thyme, divided
  • 6 cloves of garlic, skins removed and smashed
  • 2 12 ounce cans of Santa Fe Imperial Java Stout (or any stout that you prefer)
  • 1/4 cup olive oil
  • 2 1/2 cups beef broth
  • 1 large spanish onion, sliced thin
  • 4 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 2 small red peppers (for the sauce)
  • 2 carrots, coarsely chopped (for the sauce)
  • 4 cloves of garlic (for the sauce)
  • 6 basil leaves (for the sauce)
  • 3/4 cup of heavy cream (for the sauce)
Read the whole recipe on Cooking and Beer