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Ingredients

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 potatoes, sliced 1/2-inch thick
3 cups button mushrooms, halved
1 pound Gran Canaria or another aged, mixed-milk cheese, crumbled into pea-sized pieces

Description

Eat Wisconsin Cheese