Beef and Stout Braised Lamb Shanks
Tender lamb shanks slow-braised in a rich, savory sauce made with Irish stout, root vegetables, and herbs. A hearty and comforting dish perfect for a cold evening.
🧂 Ingredients
- 4 large Lamb shanks
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 medium Onions(chopped)
- 3 medium Carrots(peeled and chopped)
- 2 medium Celery stalks(chopped)
- 4 minced Garlic cloves
- 2 tbsp Tomato paste
- 1 bottle (12 oz) Irish stout (e.g., Guinness)
- 3 cups Beef broth
- 4 sprigs Fresh thyme sprigs
- 2 sprigs Fresh rosemary sprigs
- 1 leaf Bay leaf
👨🍳 Instructions
- 1
Preheat oven to 325°F (160°C).
💡 Tip: Allowing the oven to preheat fully ensures even cooking. - 2
Pat the lamb shanks dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Dredge the lamb shanks in the flour mixture, shaking off any excess.
💡 Tip: Dredging helps to create a flavorful crust and thicken the braising liquid. - 3
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the lamb shanks on all sides until deeply browned. Remove shanks from the pot and set aside.
⏱️ 8-10 minutes - 4
Add onions, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes.
⏱️ 10 minutes💡 Tip: Scrape up any browned bits from the bottom of the pot as you cook the vegetables. - 5
Stir in the minced garlic and tomato paste. Cook for 1 minute more until fragrant.
⏱️ 1 minute - 6
Pour in the Irish stout and beef broth, scraping the bottom of the pot to loosen any browned bits. Bring to a simmer.
💡 Tip: Using a good quality stout will enhance the flavor of the braising liquid. - 7
Return the seared lamb shanks to the pot. Add the thyme sprigs, rosemary sprigs, and bay leaf. The liquid should come about halfway up the sides of the shanks; add more broth if needed.
💡 Tip: Ensure the shanks are partially submerged for even braising. - 8
Cover the pot tightly and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until the lamb is fork-tender and falling off the bone.
⏱️ 3-3.5 hours - 9
Remove the lamb shanks from the pot and set aside. Skim off any excess fat from the surface of the braising liquid. Discard the herb sprigs and bay leaf.
💡 Tip: Allowing the liquid to rest for a few minutes before skimming can help fat rise to the surface. - 10
If a thicker sauce is desired, simmer the braising liquid on the stovetop over medium heat until reduced to your desired consistency. Season with additional salt and pepper to taste.
💡 Tip: Reducing the sauce concentrates the flavors. - 11
Return the lamb shanks to the sauce to warm through. Serve hot, spooning the sauce and vegetables over the shanks.
💡 Tip: Garnish with fresh parsley if desired.
💡 Pro Tips
- ✓For an even richer flavor, you can add a tablespoon of Worcestershire sauce to the braising liquid.
- ✓This dish can be made a day in advance; the flavors will meld beautifully overnight. Reheat gently on the stovetop or in the oven.
- ✓Serve with mashed potatoes, crusty bread, or a side of steamed greens.
🔄 Variations
- Add mushrooms (cremini or shiitake) along with the other vegetables for an earthy depth.
- For a touch of sweetness, add a diced parsnip or a tablespoon of brown sugar to the braising liquid.