Description
The Stout-Braised Lamb Shanks recipe is a hearty and flavorful dish, perfect for cozy dinners or special occasions. This Irish-inspired dish is slow-cooked in stout beer and beef broth, creating tender, fall-off-the-bone lamb with a rich and aromatic sauce. It’s an ideal choice for celebrations like St. Patrick’s Day or for a comforting winter meal.
Ingredients
Units
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- 2 tablespoons vegetable oil
- 4 lamb shanks
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, cut into 1/2 inch pieces
- 2 stalks celery, cut into 1/2 inch pieces
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 (12 fluid ounce) bottle stout beer (such as Guinness®)
- 5 sprigs fresh thyme
- 5 sprigs fresh parsley
- 1 bay leaf
- 1 sprig fresh rosemary
- Salt and ground black pepper to taste
Instructions
- Sear the Lamb Shanks:
Heat oil in a Dutch oven over medium-high heat. Sear the lamb shanks on all sides until browned (about 10 minutes). Remove lamb shanks and set aside. Drain excess grease. - Cook the Vegetables:
Add chopped onion and minced garlic to the pot. Cook over medium heat, stirring until softened and translucent (about 5 minutes). Add carrots, celery, and tomato paste. Cook for another 5 minutes. - Add the Liquids and Herbs:
Return lamb shanks to the pot. Pour in beef broth and stout beer. Tie thyme, parsley, and bay leaf with kitchen twine and add to the pot. - Simmer:
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 2 to 3 hours, stirring occasionally, until lamb is tender and nearly falling off the bone. - Final Touches:
During the last 10 minutes of cooking, stir in rosemary sprig. Season with salt and pepper. Remove rosemary and herb bundle before serving.