Culinary instructor, Melinda Casady demonstrates how to cook a favorite lamb dish in her Portland’s Culinary Workshop studio in Portland, Oregon.
Recipe included below:
- 2# Lamb shoulder or shanks (whole or ossobucco style)
- 1 ea Onions large dice
- 4 cloves Garlic minced
- 1 cup Mushrooms (whatever you like) whole, quartered or sliced
- 1 cup Tomatoes chopped
- 1 bottle Rogue’s Hazelnut Brown Ale (there might be leftover be prepared to drink)
- 1-2 cups Lamb or Beef stock
- t Salt
- t Pepper
- 1-2 T High temperature cooking oil (safflower/grapeseed)
- Sprinkle lamb with salt and peper. Put oil in a pan with high sides, turn on high heat, when pan is smoking hot add lamb and sear until brown on all sides.
- Remove from pan and turn down heat a little, add onions and mushrooms and saute until soft and turning brown.
- Add garlic and saute until lightly brown, add tomatoes, put the lamb back in and put in equal parts beer and stock until liquid is half way up the side of the product.
- Bring liquid to a boil, turn down heat to low and put on a lid. Cook until meat is fork tender and starting to fall off the bones.
- Season liquid to taste and serve by itself or over noodles, rice, potatoes, cous cous, polenta or other desired starch.
Serves 8-10 people.
Recipes courtesy of Melinda Casady of the Portland Culinary Workshop