Stout-Braised Pronghorn Shanks over Sage Brown Butter Mashed Potatoes
Stout beer makes a perfect silky, flavorful gravy for tender shanks. The perfect complement to ultra creamy sage brown butter mashed potatoes.
Servings: 6
Calories: 561kcal
Equipment
Ingredients
Shanks:
- 2 bone-in shanks (or any bone-in or out cut of meat that will fit in your dutch oven!)
- 2 tbso lard, divided
- 1 onion, diced
- 2 cups carrots, diced
- 1 cups celery, diced
- 8 cloves garlic, minced
- salt and pepper, to taste
- ¼ cup flour
- ¼ cup tomato paste
- 24 oz stout beer
- 2 cups stock
- 4 fresh thyme sprigs
- 3 bay leaves
Mashed Potatoes
- 1 ½ lb Yukon gold potatoes, peeled and cubed
- 4 oz Irish butter
- 1 ½ cups half and half
- 20 fresh sage leaves
- ¼ teaspoon freshly grated nutmeg
- salt and pepper, to taste
Instructions
Shanks:
- Preheat oven to 250°F. Season shanks all over with salt and pepper. Heat 1 tablespoon lard in dutch oven. Sear on all sides until browned. Remove to a plate.
- Heat remaining 1 tablespoon lard in dutch oven. Add in onion, garlic, celery, and carrots. Cook until slightly softened, stirring occasionally, about 5 minutes.
- Add in tomato paste and flour and stir until vegetables are coated. Cook another 2-3 minutes.
- Add in stout and bring to a boil. Let simmer 5-10 minutes.
- Add in stock, thyme, bay leaves, and shanks. Bring to a boil. Cover with lid and place in oven. Cook 7-8 hours or until tender. Add in some water if any portion of the meat gets above the level of the liquid.
- Remove bay leaves and thyme sprigs and discard. Remove shanks to a plate and shred into bite-size pieces, discarding any connective tissue.
- Bring sauce to a boil over medium heat. Simmer until thickened and reduced slightly, about 20 minutes.
Mashed Potatoes:
- Bring a large pot of water to a boil. Add in potatoes and cook until tender, about 20 minutes.
- While potatoes are cooking, melt butter in a medium saucepan over medium-low heat. Once butter starts bubbling, add in sage leaves. Cook until crisp, about 2-3 minutes. Remove sage leaves to a paper towel. Continue cooking butter until browned, about 20 minutes.
- Once potatoes are tender, place them in potato ricer, working in batches. Rice the potatoes into a large mixing bowl. You can rice them twice for extra creamy potatoes.
- Once butter is browned, strain it with a fine mesh strainer into the mixing bowl. Add in half and half (a little at a time, you might not need all of it), nutmeg, and salt and pepper. Using a hand mixer or stand mixer, mix on medium-low speed until fluffy, about 5 minutes.
Assembly:
- Spread mashed potatoes onto plate or bowl. Top with meat and vegetables. Drizzle gravy over meat and potatoes. Top with crispy sage. Enjoy!
Nutrition
Calories: 561kcal | Carbohydrates: 37g | Protein: 43g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 495mg | Potassium: 1454mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8094IU | Vitamin C: 32mg | Calcium: 134mg | Iron: 7mg
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