He’Brew R.I.P.A Beer Braised Lamb Shank Sandwich

He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich

When cooking with beer, it is important to taste and understand the beer, just as one would any of the other ingredient used  in a dish.  The use of the Bittersweet Lenny’s Rye IPA adds a wonderful malt complexity and some bitter hints from the hops. To play down the bitterness, fennel, leeks, onions, shallots and garlic add a mellowing sweetness, while rosemary, thyme and parsley bring out some of the piney and herbal characteristics from those same hops.

He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich
He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich
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Servings
6 sandwiches
Servings
6 sandwiches
He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich
He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6 sandwiches
Servings
6 sandwiches
Ingredients
Beer Braised Lamb Shank Ingredients:
Honey Orange Aioli Ingredients:
Malt Pickled Red Onion Ingredients:
Sandwich Ingredients:
Servings: sandwiches
Units:
Instructions
Beer Braised Lamb Shank Directions:
  • In a large Dutch oven over medium high heat, add the oil. Season the shanks on all sides with salt and pepper. Placing 2 shanks at a time, brown on all sides, about 3 minutes a side. Remove the browned shanks to a plate and repeat. Then season the lamb necks the salt and pepper and brown like the shanks. Once finished, drain the half of the fat from the pot. Add the shallots and onions, turning the heat down to medium, stir often. After the onions are just starting to brown lightly, about 8 minutes, add the leeks, carrots and fennel, cooking for another 5-6 minutes. Add the garlic, rosemary, thyme and parsley, then deglaze with the beer. Once all the fond is removed from the bottom of the pot, nestle the shanks and necks into the sautéed vegetables. Add enough cold water to cover the meat and vegetables by 1 inch. Lightly season with salt, then cover with a lid and bring the liquid to a simmer.
  • Preheat the oven to 300˚F. Once the pot is simmering, transfer to the center of the oven and let cook for 3 hours. The meat will just be falling off the bone, vegetables with be very tender and the house will have a wonderful aroma. Remove the pot from the oven and carefully remove the shanks and necks with a pair of tongs to a bowl. Let cool slightly, until cool enough to handle.
  • For a sandwich, remove the meat from the bone and lightly shred into small bit size pieces. Lightly season with salt and pepper and set aside.
Honey Orange Aioli Directions:
  • As the shanks are braising; in a bowl, add the mayo, beer, honey, zest, thyme and whisk together. Season lightly with salt and pepper. Set aside until ready to use.
Malt Pickled Red Onion Directions:
  • In a medium size pan, add the vinegar, beer, bay leaves, thyme parsley, salt and brown sugar. Place over medium heat and bring to a simmer, stirring to dissolve the salt and sugar. Once simmering, remove from the heat and add in the prepped onions, stir well. Cover the pan with a lid and let steep for 1 hour. The onions will wilt and turn a beautiful bright red color, infusing all the flavors. Set aside.
Sandwich Directions:
  • To make a sandwich, preheat the oven to 400˚F. First cut the rolls in half. Then brush each side of cut side of the roll with the honey orange aioli, topping the bottom half of the roll with about 1/3 of a cup of arugula. Then add some of the shredded lamb meat, topping with 1/3 cup of grated gouda or white cheddar. Place onto a sheet tray and repeat with the remaining rolls. Place the sheet tray in the oven and bake until the cheese melts and the rolls toast lightly, about 12 minutes. Remove from the oven and top the melted cheese with a tablespoon on the malt pickled onions. Top with the top half of the roll, serving the sandwiches warm.
Pairing:
  • With all the flavors, textures and components to this sandwich, using the He'Brew Bittersweet Lenny's R.I.P.A is perfect. The orange and the light sweetness from the honey will play use some of the spicy rye malt found in the grist of this beer. The bitterness along with a hint of forest pine and a touch of herbal spicy aroma will be enhanced with the arugula and at the same time be balance out the almost sticky tender lamb that melts in the mouth. The carbonation of the beer will also help cleanse the palate, as will the malt pickled red onions.
Variations:
  • Just the lamb shanks can be used as an entrée. Follow the directions for the beer braised shanks, then add some roasted garlic mash potatoes and sauce the plate with the braising liquid, first reducing it by half.
  • Ravioli's can also be made from this dish. Reduce the braising liquid and vegetables by half and cool. Mix in the shredded lamb meat and toss with either some crumbled goat cheese or grated parmesan cheese. Buy some fresh sheets of pasta dough and space out teaspoon of this filling mixture, across the sheet. Using a pastry brush and some beer, lightly wet the pasta dough around each spoonful of filling. Top this sheet of pasta with another sheet of pasta, pressing out the air and sealing each mound of filling individually. Using a knife or a ring cutter, cut out each ravioli. To cook, add the ravioli's to a pot of boiling salted water for 3-4 minutes and drain. Serve 3-5 per guest and top with any remaining braising vegetables, grated parmesan cheese and drizzle with some grassy extra virgin olive oil and a few cracks of fresh pepper.
Recipe Notes

He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich He'Brew R.I.P.A Beer Braised Lamb Shank Sandwich

Kim Johnson

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