Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.2 kilograms lamb shanks thoroughly with paper towels and rub them with a mixture of 4 minced garlic cloves, 2 tablespoons dried marjoram, 1 tablespoon crushed caraway seeds, 1 tablespoon sweet paprika, 1 tablespoon salt, and 1 teaspoon freshly ground black pepper.

2. 2

   Drizzle the seasoned lamb shanks with 4 tablespoons vegetable oil, ensuring even coating, and allow them to marinate in the refrigerator for at least 4 hours, or preferably overnight.

3. 3

   Prepare a charcoal grill for indirect heat, arranging hot coals to one side and a drip pan with 1 liter dark Czech lager on the other side, aiming for a grill temperature of around 150-170°C (300-340°F).

4. 4

   Sear the marinated lamb shanks directly over the hot coals for 3-4 minutes per side until beautifully browned, then transfer them to the cooler side of the grill, directly above the drip pan with the lager.

5. 5

   Add 2 large chopped carrots, 1 large chopped onion, and 100 grams chopped celery root into the drip pan with the lager, ensuring the lamb shanks are not submerged but benefit from the steam.

6. 6

   Close the grill lid and slow cook the lamb shanks for 3 to 4 hours, turning them every hour and basting with the beer-vegetable liquid from the drip pan, until the meat is fork-tender.

7. 7

   Carefully remove the lamb shanks from the grill and cover them loosely with foil to rest for 15 minutes, then strain the cooking liquid and vegetables from the drip pan, pressing solids to extract all flavor, to create a flavorful reduction.

8. 8

   Serve the tender Grilovaná Jehněčí Kolena with the rich beer-vegetable reduction, garnished with 2 tablespoons fresh chopped parsley.