Stout-Braised Pronghorn Shanks over Sage Brown Butter Mashed Potatoes
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
7 hrs
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Total Time
7 hrs 30 mins
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Servings
6
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Calories
561 kcal
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Course
Main Course
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Cuisine
American
Stout-Braised Pronghorn Shanks over Sage Brown Butter Mashed Potatoes
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Stout beer makes a perfect silky, flavorful gravy for tender shanks. The perfect complement to ultra creamy sage brown butter mashed potatoes.
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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
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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!
Equipments used:
Nutrition Information
Show Details
Calories
561kcal
(28%)
Carbohydrates
37g
(12%)
Protein
43g
(86%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
192mg
(64%)
Sodium
495mg
(21%)
Potassium
1454mg
(42%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
8094IU
(162%)
Vitamin C
32mg
(36%)
Calcium
134mg
(13%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 43g | 86% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 192mg | 64% |
| Sodium | 495mg | 21% |
| Potassium | 1454mg | 31% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 8094IU | 162% |
| Vitamin C | 32mg | 36% |
| Calcium | 134mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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