Braised Shanks with Carrots, Black Pepper and Miso

by Charlie McCarthy, Sr.

Ingredients

• 2 tbsp canola oil
• 4 lamb shanks
• salt
• pepper
• 2 onions
• 16 small carrots
• 12 cloves garlic
• 4 small parsnips
• 1 tbsp brown sugar
• 1 cups dry vermouth
• 8 cups beef stock
• 1/4 cups yellow miso paste
• 1/4 cups mustard
• 1 tbsp red wine vinegar
• 1 cups parsley

Recipe

1. Preheat the oven to 350F.
2. Heat a Dutch oven over high heat and add the canola oil. Sprinkle the lamb shanks on all sides with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb in a single layer in the hot oil. Brown the lamb on all sides, 12 to 15 minutes total. Remove the lamb to a medium bowl.
3. Stir the sliced onions into the grease and sprinkle them lightly with salt. Cook until tender, 5 to 8 minutes. Stir in the small carrots, garlic and small parsnips. Season with salt and add the brown sugar. Cook until the vegetables become slightly tender, 5 to 8 minutes.
4. Add the dry vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the beef stock, yellow miso paste, and mustard. Add the lamb back into the stew. Cover and place in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours.
5. Use a large spoon to skim any excess fat or impurities from the surface of the sauce. Taste for seasoning. Stir in the red wine vinegar. Allow to rest for 15 minutes, then top with the coarsely ground pepper and parsley. Serve immediately.

Enjoy!