Description
Hearty Irish Stout-Braised Lamb Shanks bring rustic comfort to your dinner table with rich, complex flavors that meld tender meat and deep beer-infused complexity. Slow-cooked until falling apart, this dish delivers a soul-warming experience you’ll savor with each luxurious bite.
Ingredients
Scale
Main Ingredients:
- 2.3 pounds bone-in lamb shanks
- 1 bottle dark stout beer (like Guinness)
- 2 cups beef stock
Vegetables and Aromatics:
- 1 large onion (chopped)
- 2 carrots (chopped)
- 4 cloves garlic (minced)
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
Seasonings and Cooking Liquids:
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare the lamb shanks by thoroughly coating them with salt and pepper, ensuring an even seasoning that will enhance the meat’s natural flavors.
- Heat a robust Dutch oven, adding olive oil to create a sizzling surface for searing. Carefully place the lamb shanks, allowing each side to develop a rich, mahogany-colored crust that seals in moisture and creates deep caramelization.
- Transfer the beautifully browned shanks to a waiting plate, then introduce chopped onions, carrots, and minced garlic into the same pot, allowing them to soften and release their aromatic essence.
- Incorporate tomato paste, stirring vigorously to integrate and develop a concentrated, slightly sweet undertone that will complement the rich meat.
- Deglaze the pot with stout beer, using a wooden spoon to scrape up the flavorful browned bits clinging to the bottom, creating a complex flavor foundation.
- Pour in beef stock and introduce fresh rosemary, thyme, and bay leaves, allowing the herbs to infuse the liquid with their distinctive woodland fragrance.
- Gently return the lamb shanks to the liquid, ensuring they are partially submerged and nestled comfortably among the vegetables and herbs.
- Cover the pot and transfer to a preheated oven, maintaining a steady 325°F (165°C) temperature for slow, gentle braising that will transform the meat into a meltingly tender centerpiece.
- After 2.5-3 hours, when the lamb yields effortlessly to a fork, remove the pot from the oven and extract the shanks, setting them aside to rest.
- Eliminate the spent herb stems and bay leaves, then use an immersion blender to create a silky, integrated sauce. Alternatively, leave the sauce rustic and chunky for a more traditional presentation.
- If desired, reduce the sauce to intensify its flavors and achieve the perfect consistency, then generously ladle over the lamb shanks before serving.
Notes
- Choose well-marbled lamb shanks with rich, deep color for maximum flavor and tenderness.
- Ensure a dark, golden-brown crust by patting meat dry and using high, consistent heat to lock in juices.
- Replace stout with dark ale, porter, or red wine if stout isn’t available for similar depth and complexity.
- Maintain consistent low oven temperature to break down tough connective tissues, creating melt-in-your-mouth texture.
- Use gluten-free beer or replace with beef broth and add balsamic vinegar for additional richness.
- Prepare dish a day ahead, allowing flavors to develop and fat to solidify for easy removal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Irish
Nutrition
- Serving Size: 6
- Calories: 525
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg