Name: Beer-Braised Lamb Shanks
Prep time: 15 min
Cook time: 190 min
Total time: 715 min
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

Beer-Braised Lamb Shanks

4.9

(18)

15 Reviews

4 Photos

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.

Recipe by Chef John

Updated on January 12, 2022

Prep Time:

15 mins

Cook Time:

3 hrs 10 mins

Additional Time:

8 hrs 30 mins

Total Time:

11 hrs 55 mins

Servings:

Yield:

2 lamb shanks

Jump to Nutrition Facts

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

Season lamb shanks with salt and pepper.
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.
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.
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.
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.
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.