Lamb Doesn’t Have to be Reserved for Special Occasions!

Lamb is a good source of iron, vitamins and has protein that is rich in essential amino acids. Ontario Fresh Premium Lamb deserves a spot on your table any time of the week!

Ontario Lamb is particularly rich in vitamin B-12 and in niacin, zinc, and iron. Just 3 oz of cooked lamb, with any excess fat removed, provides the average person with 48 percent of their daily protein requirements, 30 percent zinc, 10 percent iron, 37 percent vitamin B-12 and 27 percent niacin (Source: American Lamb Council.)

A good quality lamb will have a nice fat finish, which not only adds flavour to the lean meat but can also be—in the right amount—a healthy part of a balanced diet. Only one-third of the fat in lamb is saturated, the rest is mono or polyunsaturated, the “good” fat in one’s diet.

Settle into the cooler weather with this delicious and hearty braised lamb shank meal for any night of the week! Learn more about what Ontario Sheep farmers are doing on environmental sustainability and their commitment to the land, the animals, and producing high-quality food and fibre by visiting globalheroes.com/how-sheep-are-mitigating-climate-change/

Ontario Lamb Shanks Braised with Stout Beer & Root Vegetables

Total Time: 2 hr 50 min (Save additional time with a pressure cooker) Prep Time: 20 min Level: Moderate Yield: 8 Servings (For a serving of 4, simply 1/2 the ingredients)

Ingredients

8 Ontario Fresh Premium Lamb shanks Salt and pepper ½ cup all-purpose flour 2 tbsp olive oil 4 garlic cloves 1 tsp each dried rosemary & thyme (or 1 tbsp chopped fresh) 2 bottles (341 ml each) Guinness or other stout-based beer 3 cups beef stock ¼ cup butter 3 tbsp packed brown sugar 3 onions, cut into wedges 3 carrots, cut into 1-inch pieces 3 parsnips, peeled and cut into 1-inch pieces ½ rutabaga, peeled and cut into 1-inch chunks ¼ cup chopped fresh parsley 1 red sweet pepper sliced

Directions

Sprinkle shanks lightly with salt and pepper and coat with flour. In a large ovenproof casserole or dutch oven, heat half the oil over medium-high heat. In batches, brown shanks, adding more oil as needed and removing browned shanks to the plate.

Stir in any remaining flour, garlic, thyme, and rosemary; cook over medium heat for 1 minute, stirring. Remove pan from heat and gradually stir in beer; return to heat and bring to boil, stirring and scraping up any brown bits from the bottom of the pan. Boil for 5 minutes, covered, or until syrupy, stirring often. Stir in 2 cups of the stock. Return shanks and any juices to the pan. Bring to boil, cover tightly. Bake in a 350°F oven for about 2-1/2 hours or until lamb is very tender, stirring occasionally.

Meanwhile, in a deep skillet, melt butter and sugar over medium heat; stir in onions, carrots, parsnips, and rutabaga until well coated. Sprinkle with salt and pepper. Add remaining stock and bring to boil. Bake uncovered, stirring occasionally, in a 350°F oven for about 1-1/4 hours or until vegetables are tender but not mushy. Stir in cooked shanks.

The stew can be cooled, covered, and refrigerated for up to 2 days. Remove any fat from the top, bring to room temperature for 30 minutes and reheat slowly on the stovetop, stirring often; or place in 350°F oven, covered, for about 30 minutes or until bubbly. Sprinkle with parsley to serve.

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