Braised Lamb Stew with Wisconsin Carr Valley Gran Canaria

Braised Lamb Stew with Wisconsin Carr Valley Gran Canaria

From: Chef Nathan Berg.

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cracked black pepper
4 medium lamb shanks
1/2 cup grapeseed or safflower oil, divided
4 medium yellow onions, sliced, divided
10 black peppercorns
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 cups lamb, veal or beef stock
2 cups dark beer, preferably port

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