Beer-Braised Lamb Shanks

4.9
(18)

Lamb, a classic springtime meat, stars in this comforting dish that's perfect for the chilly, dreary days between winter and spring. Garnish with sliced green onions. Breaking up the cooking time yields a superior texture and flavor but you can also cook the lamb all at once, simmering until fork-tender for 2 1/2 to 3 hours.

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Prep Time:
15 mins
Cook Time:
3 hrs 10 mins
Additional Time:
8 hrs 30 mins
Total Time:
11 hrs 55 mins
Servings:
2
Yield:
2 lamb shanks

Ingredients

  • 2 lamb shanks

  • 1 teaspoon salt, divided, or to taste

  • freshly ground black pepper to taste

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 large carrots, cut into 1-inch pieces

  • 1 large stalk celery, cut into 1-inch pieces

  • 3 cloves garlic, finely chopped

  • 2 teaspoons tomato paste

  • 1 (12 fluid ounce) can or bottle beer

  • 2 sprigs rosemary

  • 1 pinch cayenne pepper

Directions

  1. Season lamb shanks with salt and pepper.

  2. Heat olive oil in a deep-sided pan or pot over medium-high heat. Add lamb and cook, turning as needed, until browned, about 5 minutes. Remove from pan and reduce heat to medium.

  3. Place chopped onion, carrot, celery, and garlic in the pan. Season with a large pinch of salt. Cook and stir until vegetable juices start to come out, about 2 minutes. Add tomato paste and stir to coat, about 1 minute. Pour in beer and stir in rosemary. Raise heat to high and bring sauce mixture to a simmer.

  4. Toss lamb shanks in with the sauce mixture. Reduce heat to low. Cover and simmer until lamb is nearly fork-tender, flipping lamb after 1 hour, about 2 hours. Remove from heat and let cool to room temperature, at least 30 minutes. Refrigerate, 8 hours to overnight.

  5. Skim the fat off the top of the sauce, if desired. Cover and bring lamb to a simmer over low heat. Flip and continue simmering until meat is fork-tender and nearly falling off the bone, about 45 minutes. Place lamb shanks in a bowl to keep warm.

  6. Bring sauce to a boil over high heat. Boil until reduced by half but not too thick, about 3 minutes. Season with salt and cayenne pepper. Plate the lamb shanks and spoon sauce on top.

Tips

Chef's Notes:

Ask your butcher for the smaller fore shanks if possible.

Choose any pot just large enough to fit your 2 lamb shanks snugly.

Use any kind of beer that is not too hoppy.

Nutrition Facts (per serving)

387 Calories
14g Fat
22g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 387
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 82mg 27%
Sodium 1363mg 59%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 30g
Vitamin C 12mg 62%
Calcium 80mg 6%
Iron 3mg 17%
Potassium 858mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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