Winter Ale & Cranberry Slow Braised Lamb Shank with Root Vegetable Mash
The Water Street Cooker is a well-known mainstay on Burlington’s waterfront, with a history dating back as far as 1919 when it was known as the Estaminet Standard Hotel. In 1992 it officially became home to Emma’s Back Porch and The Water Street Cooker.
Chef Doran Abra has been part of the Water Street Cooker for 20 years. Doran’s pick for a holiday dish that he will serve at home this season is Winter Ale & Cranberry Slow Braised Lamb Shank with Root Vegetable Mash.
“Not many people cook lamb at home and it really is easy to prepare to bring out the delicious flavours,” says Abra. “Growing up I didn’t get lamb, but I love to cook and enjoy it now! It’s a great comfort food that pairs well with the season’s root vegetables.”
Lamb Shank – Serves 4
Lamb Shank Ingredients:
4 Lamb Shanks
1 White Onion – chopped
2 Carrots – chopped
3 Stalks Celery – chopped
2 Bay Leaves
2 TBSP Tomato Paste
5 TBSP Canola Oil
1 TBSP Chopped Fresh or Dry Thyme
1 TBSP Chopped Fresh or Dry Rosemary
2 Bottles of your favourite Dark Beer (Doran uses Granville Island)
1 Litre Beef Stock
1/2 Cup All Purpose Flour
1 bag Fresh Cranberries
Salt & Pepper
Preheat Oven to 350º
Season flour generously with Salt & Pepper
In a large frying pan, heat up 5 TBSP of Canola Oil.
Dredge Lamb in flour and shake off excess.
Gently place Lamb in hot oil dropping away from you.
Brown Lamb Shanks on all sides and once brown place in a large casserole dish.
Add Celery, Carrot & Onion to the Frying Pan, stirring constantly.
Add Tomato Paste, Thyme & Rosemary to vegetable mixture.
Add 2 Bottles of Beer, and using a wooden spoon scrape the bottom of the pan to get the bits off.
Pour over Lamb Shanks.
Pour Beef Broth & Bay Leaf over top. Make sure the Lamb Shanks are completely covered. If not, add more broth or beer.
Cover with saran wrap and then tin foil.
Place in oven at 350º for 4 hours.
Once cooked, remove Lamb from liquid. Strain the liquid into a medium pot and add cranberries.
Bring mixture to a simmer and reduce to a desired gravy consistency.
** To reduce, stir occasionally.
Root Vegetable Mash Ingredients:
3 to 4 Red Skinned Potatoes – skin on and diced
1 Butternut Squash – Medium Sized – peeled, seeded & diced
2 to 3 Sweet Potatoes – peeled and diced
1 Medium Turnip – peeled and diced
2 to 3 Medium Carrots – peeled and diced
1 Celery Root – peeled and diced
Cover all root vegetables with water and cook until tender. About 30 minutes.
Strain off and mash.** You can dress this up with Butter, Sour Cream, Roasted Garlic, Maple Syrup. It’s up to you!
Make it Beautiful – Presentation is the KEY!
This dish is best presented in a large soup bowl type dish.
Scoop mashed root vegetables onto dish.
Top with Lamb Shank and pour gravy over top.
Garnish with a sprig of fresh Rosemary.