Jarret d’Agneau avec Pouding au Pain aux Oignon | Townsend Fine Foods

Ingredients

• 4 Pasture Raised lamb shanks
• 4 Tbsp oil
• 4c beef broth
• 1 med onion, peeled, cut into wedges
• 1c dark ale (Guinness Stout)
• 1 tsp paprika
• Salt & pepper to taste
• 2 Tbsp oil or butter
• ½ c onion, diced
• 1 tsp garlic, minced
• 1 c fresh shitake mushrooms, sliced
• ½ tsp fresh thyme, chopped
• ½ tsp cayenne pepper
• 2 eggs, beaten
• ½ c whipping cream
• ¾ c milk
• ½ c provolone cheese, grated
• 4 c cubed French bread