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Stout-Braised Lamb Shanks

4

170 min

Stout-Braised Lamb Shanks

Stout-Braised Lamb Shanks Photo 1

Time

170 min

Serving

4 persons

Calories

348

Rating

4.00★ (45)

Author: Victoria Buriak
This hearty Irish lamb shank stew is perfect if you feel like having something a little different on St. Patrick's Day.

Ingredients

  • vegetable oil: 1 Tbsp
  • lamb shanks: 4 piece
  • onion: 1 piece (chopped)
  • garlic: 4 clove (chopped)
  • carrots: 2 piece (chopped)
  • celery ribs: 2 piece (chopped)
  • tomato paste: 2 Tbsp
  • beef broth: 1 can (14 ounce can)
  • stout (such as Guinness®) or porter: 1 bottle (12 fluid ounce bottle)
  • sprigs fresh thyme: 3 piece
  • sprigs fresh parsley: 3 piece
  • bay leaf: 1 piece
  • sprig fresh rosemary: 1 piece
  • salt and pepper: (to taste)

Metric Conversion

Stages of cooking

Stout-Braised Lamb Shanks Photo 21
Stout-Braised Lamb Shanks Photo 32
Stout-Braised Lamb Shanks Photo 43
Stout-Braised Lamb Shanks Photo 54
  1. Heat oil in a Dutch oven or large, wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks in hot oil on all sides until browned, about 10 minutes. Remove lamb shanks and set aside. Drain excess grease.
    Stout-Braised Lamb Shanks Photo 2
  2. Add onion and garlic to the Dutch oven over medium heat. Cook and stir until onion is softened and translucent, about 5 minutes. Stir in carrots, celery, and tomato paste; cook for 5 minutes more.
    Stout-Braised Lamb Shanks Photo 3
  3. Return lamb shanks to the Dutch oven and pour in broth and stout beer. Use kitchen twine to tie together thyme, parsley, and bay leaf into a secure bundle; add to lamb shanks. Bring to a boil.
    Stout-Braised Lamb Shanks Photo 4
  4. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender and nearly falls off the bone, 2 to 3 hours. Stir in rosemary sprig and season with salt and pepper during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
    Stout-Braised Lamb Shanks Photo 5

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