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.

Recipe Summary

prep:
25 mins
cook:
2 hrs 25 mins
total:
2 hrs 50 mins
Servings:
4
Yield:
4 lamb shanks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

348 calories; protein 30.2g; carbohydrates 16.2g; fat 15.3g; cholesterol 89.3mg; sodium 544.3mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/27/2009
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. Read More
(31)

Most helpful critical review

Rating: 1 stars
01/31/2011
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 eating it and we threw out the leftovers. I've had lamb shank before and loved it. That was not this recipe. Read More
(12)
40 Ratings
  • 5 star values: 30
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/27/2009
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. Read More
(31)
Rating: 5 stars
03/15/2010
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. Read More
(21)
Rating: 5 stars
04/01/2009
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. Read More
(20)
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Rating: 1 stars
01/31/2011
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 eating it and we threw out the leftovers. I've had lamb shank before and loved it. That was not this recipe. Read More
(12)
Rating: 5 stars
10/20/2008
Wow! This was the best meal I've had in ages. Thanks... Read More
(11)
Rating: 5 stars
07/17/2011
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. Read More
(9)
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Rating: 5 stars
03/14/2011
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 definitely an excellent combination. I DID however use my pressure cooker instead of the stovetop method but that was only because I was shorter on time than I planned to be. I'm not a huge fan of lamb but this was so tender and did not taste in any way gamey. It was very delicious and I recommend it for something different! Read More
(8)
Rating: 5 stars
01/04/2011
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! Read More
(8)
Rating: 5 stars
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 pantry. Read More
(7)
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