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My review
Stout-Braised Lamb Shanks
7
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."
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Ingredients
2 h 50 m servings 348Original recipe yields 4 servings (4 lamb shanks)
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 3137 Ratings
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Most helpful positive review
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 agai...
Most helpful critical review
1/28/2011
I am very disappointed to say that I hated it. I followed the recipe exactly, so I'm not sure what might have gone wrong, if anything, but it was really bad. My husband and I both stopped eati...
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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 agai...
3/14/2010
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 an...
3/31/2009
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 us...
1/28/2011
I am very disappointed to say that I hated it. I followed the recipe exactly, so I'm not sure what might have gone wrong, if anything, but it was really bad. My husband and I both stopped eati...
7/17/2011
Made this with a home brew imperial stout. Increased the amounts of aromatics, then used a stick blender after removing the meat to puree the liquid and veggies into a wonderful sauce.
3/14/2011
I made this for my mother-in-law this past weekend, because she loves lamb shanks . . . and Guiness. It was a tremendous hit! I served it with cheesy polenta, also from this site, and it was d...
1/3/2011
THIS IS A DELICIOUS MEAL AND HAS A VERY RICH TASTE. WE HAVE FRIENDS THAT CALL AND ASK WHEN WE ARE GOING TO HAVE THE LAMB SHANKS AGAIN, IN ORDER TO INVITE THEMSELVES TO DINNER!
12/24/2011
Great, our fav. winter meal. I use Beef shanks, chix stock, dried rosemary & thyme. I use a porter instead of a stout. All my variation are due to not having the specified ingredients in the pa...