Braised DPA Lamb Shank with Caramelized Root Lentils

Recipe developed by Chef William Clifford of the Lazy Dog.  

For the braise:

• 4 – 1 to 1-¾ pound Colorado lamb shanks, bone exposed and trimmed of any excess fat
• ½ gallon Denver Pale Ale (2- 2/3 12-ounce bottles of DPA)
• ½ gallon veal stock
• ½ gallon water
• 4 cups medium diced mirepoix (make mirepoix by dicing and blending a mixture of 50% white onion, 25% carrot and 25% celery)
• 4 cups peeled medium dice mixture of parsnips and turnips (roughly 3 of each)
• 1 small can high quality tomato paste
• 2 cups honey
• ¼ cup balsamic
• ½ cup orange juice
• 2 cups good red wine
• 1 Tablespoon toasted and ground coriander
• 1 Tablespoon toasted and ground cumin
• 1¼ pound lentils
• 4 Tablespoons salad oil
• ½ stick whole butter
• 2 Tablespoons mixture of minced fresh herbs (Bill suggests using a blend of thyme, basil and rosemary) 
• 2 cloves of garlic, sliced into slivers
• salt and pepper to taste
• 1 sheet kitchen paper (waxed on one side; can be found in gourmet stores)
• 1 sheet plastic wrap

Preheat oven to 325º. Cut three or four thin holes in each of the shanks and insert a garlic sliver into each one. Season the shanks. In a heavy-bottomed braiser, heat half the oil and sear the shanks on all sides. Remove shanks and pour off the fat. Heat the rest of the oil in the braiser. Add carrots and root vegetables and sauté for a few minutes, developing good color. Add onions and celery, cooking for a few more minutes. Add tomato paste and cook mixture until the paste darkens in color. Add cumin and coriander and cook out fully. Add beer, taking a moment to sip, savor and enjoy the finest Pale Ale in the USA.  Add stock, honey, balsamic, red wine, water, bay leaves and orange juice. Add lentils. Stir mixture to incorporate all the items. Bring mixture to a simmer, remove from the heat and add the seared shanks. Lay the paper on top of the mixture inside the braiser, cover the braiser with plastic, cover with a tight fitting lid and place in 325º oven. Cook untouched for two hours and thirty minutes. Peek to see if the meat is tender and pulling off the bone. If it does not, cover and continue to cook, checking at 15 minute intervals. Remove shanks and set on an over-proof platter in a 200º oven, covered with foil. Strain braising liquid and skim for fat. Set lentils and vegetables in a pot and keep warm. Reduce liquid until sauce consistency. Season to taste as necessary

Serves 4

Garcon! Another round of DPA!