Slow cooked and tender, ale braised lamb shanks in a rustic barley stew are served in the great Kingdom of Rohan for a Middle Earth inspired feast.
A Feast in Rohan – Inspired by the Lord of the Rings
Let us travel to Middle Earth, crossing the Fords of Isen at the Gap of Rohan, for a feast with the Rohirrim. A feast in the great Northern kingdom of men is imbued with the courage and nobility of its people and their deep connection to the land. Gather in the Golden Hall of Meduseld, seat of the King in the city of Edoras, to sing songs of great battles and heroic deeds while feasting.
To create recipes worthy of the horse-lords, we take inspiration from the ancient cultures that influenced Tolkien’s vision of Rohan to the geographical region of Rohan itself.
Slow Braised Lamb Shanks
The rolling hills and pastures of Rohan are ideal for raising livestock, so it is likely that meat such as lamb features prominently in their diet. Lamb shanks are slowly braised with ale and aromatics until tender and falling off the bone. Barley added to the rich broth creates a hearty and filling stew to serve alongside the lamb. This hearty and rustic braised lamb with barley is destined for the great halls of Edoras.
Ingredient Notes
Lamb shanks: Lamb shanks are a tough cut of meat that need to be cooked slowly to tenderize.
Ale: I used a local amber ale for this recipe, although you can use whatever kind of ale that you prefer. A bit of brown sugar in the braising liquid will counter any bitterness from the ale.
Barley: Pearl barley is added partway through the braising time to prevent it from overcooking and turning mushy.
How to Make Ale Braised Lamb Shanks with Barley
Prep the ingredients
Preheat the oven to 300°F. Place a large Dutch oven or braiser over medium high heat. Add the olive oil and begin browning the lamb shanks, a few at a time. Sear the shanks until brown on several sides. Turn the heat down to medium low, adding a bit more olive oil if needed.
Add the diced onions and sliced leeks to the Dutch oven. Sauté for 3 to 5 minutes until the onions and leeks are softened. Add the minced garlic and sauté for another minute until fragrant. Stir the tomato paste into the onion mixture and then add the amber ale.
Bring the ale to a simmer and then add the beef broth, brown sugar, bay leaves, fresh thyme bundle, kosher salt, and pepper. Return the shanks to the Dutch oven. Cover and place in the oven to braise.
Braise the lamb shanks
Braise the lamb shanks for around 1 hour and 45 minutes. Remove from the oven and add the sliced carrots and rinsed barley, stirring them into the liquid. Cover and return to the oven for enough 30 to 45 minutes or until the barley is fully cooked.
Serve the Ale Braised Lamb Shanks with Barley
The lamb shanks are done when they are very tender and falling off of the bone. Remove the lamb shanks to a serving platter. Taste the braising liquid and adjust the seasoning if needed. Stir in the parsley. Serve the lamb shanks with the barley stew and enjoy!
