adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Stout-Braised Lamb Shanks
Stout-Braised Lamb Shanks
0 Likes
Prep Time:
25 minutes
Cook Time:
145 minutes
Total Time:
170 minutes
Celebrate St. Patrick's Day with a comforting Irish lamb shank stew.
Ingredients:
  • 1 tablespoon vegetable oil
  • 4 lamb shanks
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 (14 ounce) can beef broth
  • 1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
Instructions:
  • In a smoking hot Dutch oven, sear the lamb shanks on all sides until beautifully browned, about 10 minutes. Set aside the lamb shanks and discard any excess grease.
  • Sauté onion and garlic in a Dutch oven over medium heat until onion is soft and translucent, about 5 minutes. Add carrots, celery, and tomato paste; cook for an additional 5 minutes.
  • Add the lamb shanks back to the Dutch oven and pour in the broth and stout beer. Securely tie together thyme, parsley, and bay leaf with kitchen twine and add to the lamb shanks. Bring everything to a boil.
  • Lower the heat to medium-low, cover the pot, and gently simmer for 2 to 3 hours, stirring occasionally, until the lamb is tender and almost falling off the bone. Add the rosemary sprig and season with salt and pepper in the final 10 minutes of cooking. Remember to take out the rosemary sprig and herb bundle before serving.

Similar Recipes