Beer-Braised Lamb Shanks

• 2 lamb shanks
• 1 teaspoon salt, divided, or to taste
• freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 large carrots, cut into 1-inch pieces
• 1 large stalk celery, cut into 1-inch pieces
• 3 cloves garlic, finely chopped
• 2 teaspoons tomato paste
• 1 (12 fluid ounce) can or bottle beer
• 2 sprigs rosemary
• 1 pinch cayenne pepper

1. Season lamb shanks with salt and pepper.nWatch Now
2. Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.nWatch Now
3. Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.
4. Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.nWatch Now
5. Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.nWatch Now
6. Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.nWatch Now

lamb shanks, salt, freshly ground black pepper, olive oil, onion, carrots, stalk celery, garlic, tomato paste, rosemary, cayenne pepper

Taken from www.allrecipes.com/recipe/263622/beer-braised-lamb-shanks/ (may not work)