Stout-Braised Lamb Shanks
Tender lamb shanks braised in a rich stout beer sauce—a comforting, flavorful dish.
Ingredients
- 4 lamb shanks (about 1 lb each)
- Salt and black pepper (to taste)
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 2 cups (480ml) stout beer
- 1 1/2 cups (360ml) beef or lamb broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- Optional: Mashed potatoes or crusty bread (for serving)
Instructions
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks generously with salt and black pepper.
- In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks until browned on all sides (about 8 minutes). Remove and set aside.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
- Stir in the tomato paste and cook for 2 minutes to enhance the flavor.
- Pour in the stout beer, scraping the bottom of the pot to deglaze. Let it simmer for 3-4 minutes.
- Add the broth, rosemary, thyme, bay leaves, and Worcestershire sauce. Return the lamb shanks to the pot.
- Cover the pot and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours until the lamb is tender and falls off the bone.
- Remove the lamb shanks and strain the sauce if desired. Simmer the sauce on the stovetop for 5-10 minutes to thicken if needed.
- Serve the lamb shanks with the sauce, alongside mashed potatoes or crusty bread.
Notes
- Use a dark stout for the best depth of flavor (e.g., Guinness or a similar brand).
- Lamb shanks shrink during cooking—plan for one shank per person.