Search thousands of recipes reviewed by home cooks like you.

Stout-Braised Lamb Shanks

Stout-Braised Lamb Shanks

  • Prep

  • Cook

  • Ready In

Nick Russell

You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 30.2 g
  • 60%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 602 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
  2. Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
  3. Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MommyofRedHeads
27
3/27/2009

Cooked as directed except I can't get fresh herbs so I just sprinkled dried parsley, thyme, and rosemary in it instead. Absolutely divine. Used a home brew porter for the beer. Will make again.

L Mac
18
3/15/2010

After simmering for the 3 hours, I removed the meat from the shank and simmered for another hour (with the shank still in the pot). I used one large lamb shank, instead of the 4 in the recipe and thought it was an adequate amount of meat, although 2 would have made it perfect. My husband said it was "pub quality", so this recipe is a keeper.

COOKIN LADY
18
4/1/2009

Oh. My. Goodness. This was sooo good! I used one 1.5-pound shank and used only about 8 oz of stout and about half the amount of beef broth, and I omitted the rosemary. Absolutely wonderful. I used some chocolate stout I had left over, and the flavor was great. I served it with roasted Yukon Gold potatoes. This was my first time making lamb shank, and I will definitely be making this again. Thank you for the wonderful recipe.