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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.

Prep Time
30 mins
Cook Time
7 hrs
Total Time
7 hrs 30 mins
Servings: 6
Calories: 561 kcal
Course: Main Course
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. Heat remaining 1 tablespoon lard in dutch oven. Add in onion, garlic, celery, and carrots. Cook until slightly softened, stirring occasionally, about 5 minutes.
  3. Add in tomato paste and flour and stir until vegetables are coated. Cook another 2-3 minutes.
  4. Add in stout and bring to a boil. Let simmer 5-10 minutes.
  5. 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.
  6. Remove bay leaves and thyme sprigs and discard. Remove shanks to a plate and shred into bite-size pieces, discarding any connective tissue.
  7. Bring sauce to a boil over medium heat. Simmer until thickened and reduced slightly, about 20 minutes.
Mashed Potatoes:
  1. Bring a large pot of water to a boil. Add in potatoes and cook until tender, about 20 minutes.
  2. 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.
  3. 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.
  4. 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:
  1. Spread mashed potatoes onto plate or bowl. Top with meat and vegetables. Drizzle gravy over meat and potatoes. Top with crispy sage. Enjoy!

Nutrition Information

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

% 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.