Guiness Braised Lamb Shanks

I hosted some girlfriends for dinner on Sunday night.  We had been together on Friday and I was telling them what I had planned to make for B and me on Sunday.  They all thought it sounded so good so I invited them too!  I realized I didn't have enough of the lamb shanks so Sunday morning, I ran back up to the Whole Foods (subliminally, it was probably just my way of getting back up to that wonderful store!!).  They didn't have any more lamb shank so I purchased a boneless lamb shoulder and hoped it would work about the same!  I found the recipe here and made both the shank and the shoulder the same way.  (The shank is going to be our left over dinner tonight!)  This probably wouldn't make a good weeknight dinner just due to the cooking time but it was wonderful on a Sunday evening!

I served it with mushroom risotto (recipe will follow) and pancetta roasted brussel sprouts (that my friend brought).

Ingredients:

2.5 Pounds Lamb Shank
1 Tbsp Canola Oil
1/2 Onion, Chopped
2 Carrots, Chopped
2 Stalks Celery, Chopped
4 Whole Garlic Cloves
2 Tbsp Flour
8 Oz. Guinness Stout Beer
1 Cup Red Wine
3-4 Cups Beef Stock (enough to cover the shanks about halfway up)
3-4 sprigs Mint, Thyme and Rosemary (either tied together or chopped)
1 Tbsp White Vinegar
Salt and Pepper, to Taste

Directions:
Over high heat, add the oil to a large dutch oven.
Salt and pepper the lamb shanks and set in the pot to sear for 2-3 minutes per side.
Remove the lamb and add in the onions, carrots, celery and garlic. Cook for 2-3 minutes until onions are translucent.
Add in the flour and coat the vegetables. Let cook for a 2-3 minutes more to toast the flour, stirring occasionally.
Pour in the beer to deglaze the pot.
Add in the red wine. Add in beef broth until the liquid level is high enough to cover the meat about halfway.
Drop in your tied herb bundle or chopped herbs.
Place the meat back into the pot and cover tightly.
Slide into a 325 degree oven for about 2 to 2.5 hours. Meat is done when it is falling off the bone.
Remove the lamb from the dutch oven and, if you used a tied herb bundle, pull it out at this time.
Smooth out the sauce with an emulsifier.
Add in the vinegar and season with salt and pepper to taste.