"Braising is cooking low and slow in a seasoned liquid that ends up beautifully combining the flavors of the meat fat and the seasonings into a savory sauce. Serve that over the meat or the accompanying vegetables or potatoes."
3–4 lamb shanks
1 tablespoon olive oil
2 tablespoons mustard
1 ½ teaspoons sea salt
1 ½ teaspoons black pepper
2 tablespoons butter
for braising liquid:
8–10 cloves garlic
2 cups beef broth
½ cup red wine vinegar
32 ounces stout beer
4 sprigs thyme
4 sprigs rosemary
1–2 lemons
parsley, for garnish
Lather the lamb shanks in oil, then season with mustard, sea salt and black pepper. Place in the fridge and let sit for 1 hour.
Using charcoal and pit wood (Derek prefers Cowboy brand), create a medium-high temperature fire. Set up your Dutch oven over the flames and preheat it until nice and hot.
Add butter to the Dutch oven and let melt. Add the seasoned lamb shanks and sear the outside thoroughly, about 2–3 minutes. Set aside.
Add garlic to the Dutch oven and let it brown, about 1 minute. Carefully add the rest of the braising ingredients. Place the lamb shanks back into the Dutch oven and cover with the lid.
Simmer over a medium-high fire until the meat almost falls off the bone, 2½–3 hours.
Move the shanks to a serving dish and top with the braising juice. Garnish with chopped parsley and enjoy.