Icelandic Braised Lamb Shanks

Instructions

1. Prepare the lamb
   Season the lamb shanks generously with salt and pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat. Add the lamb shanks and brown on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Remove the shanks and set aside.
2. Sauté the vegetables
   In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. Add the garlic and cook for another 1 minute until fragrant.
3. Deglaze and add liquids
   Pour in the Icelandic white ale, scraping the bottom of the pot to release any browned bits. Add the tomato paste and stir to combine. Bring to a simmer and let the liquid reduce by about one-third, approximately 5 minutes.
4. Add herbs and stock
   Return the lamb shanks to the pot. Add the thyme leaves, dried Arctic thyme, and bay leaves. Pour in the lamb or beef stock, ensuring the shanks are about two-thirds covered. If needed, add a bit more stock or water.
5. Braise the lamb
   Bring the liquid to a gentle boil, then reduce heat to low. Cover the pot and simmer for 2.5 to 3 hours, turning the shanks occasionally, until the meat is very tender and nearly falling off the bone.
6. Finish the sauce
   Once the lamb is tender, carefully remove the shanks to a serving platter and tent with foil to keep warm. Increase the heat to medium-high and simmer the sauce uncovered for about 10-15 minutes until it thickens slightly. Stir in the butter to enrich the sauce and season with additional salt and pepper if needed.
7. Serve
   Remove the bay leaves from the sauce. Spoon the sauce and vegetables over the lamb shanks. Traditionally served with Icelandic rúgbrauð (rye bread) or mashed potatoes and a side of pickled red cabbage.