From: Chef Nathan Berg. 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon cracked black pepper 4 medium lamb shanks 1/2 cup grapeseed or safflower oil, divided 4 medium yellow onions, sliced, divided 10 black peppercorns 3 sprigs fresh thyme 2 sprigs fresh rosemary 2 bay leaves 2 cups lamb, veal or beef stock 2 cups dark beer, preferably porter or doppelbock 1/4 cup red wine vinegar 1 tablespoon Dijon mustard 2 pounds carrots, peeled, sliced 1/2-inch thick 1-1/2 pounds fingerling ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.