Stout-Braised Lamb Shanks Recipe

Name: Stout-Braised Lamb Shanks
Prep time: 25 min
Cook time: 145 min
Total time: 170 min
Ingredients: 1 tablespoon vegetable oil; 4 lamb shanks; 1 onion, chopped; 4 cloves garlic, chopped; 2 carrots, chopped; 2 celery ribs, chopped; 2 tablespoons tomato paste; 1 (14 ounce) can beef broth; 1 (12 fluid ounce) bottle stout (such as Guinness®) or porter; 3 sprigs fresh thyme; 3 sprigs fresh parsley; 1 bay leaf; 1 sprig fresh rosemary; salt and pepper to taste

Cook Time: 145 minutes

Braised Lamb Shanks with Stout

Ingredients

1 tablespoon vegetable oil
4 lamb shanks
1 onion, chopped
4 cloves garlic, chopped
2 carrots, chopped
2 celery ribs, chopped
2 tablespoons tomato paste
1 (14 ounce) can beef broth
1 (12 fluid ounce) bottle stout (such as Guinness) or porter
3 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 sprig fresh rosemary
Salt and pepper to taste

Directions

Heat the vegetable oil in a Dutch oven or a large pot over medium-high heat until it begins to smoke. Add the lamb shanks and sear them on all sides until they are browned, about 10 minutes. Remove the lamb shanks and set them aside. Drain any excess grease from the pot.
In the same Dutch oven, add the chopped onion and garlic. Cook them over medium heat, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes.
Add the chopped carrots, celery, and tomato paste. Stir and cook for an additional 5 minutes, allowing the vegetables to soften and the tomato paste to blend in.
Return the seared lamb shanks to the Dutch oven. Pour in the beef broth and stout beer, making sure the lamb shanks are submerged in the liquid.
Take the fresh thyme, parsley, and bay leaf, and tie them together using kitchen twine to create a bundle. Add this herb bundle to the pot along with the lamb shanks. Bring the mixture to a boil over medium-high heat.
Once the liquid reaches a boil, reduce the heat to medium-low. Cover the pot and let it simmer, stirring occasionally, for about 2 to 3 hours, or until the lamb is tender and nearly falls off the bone.
In the last 10 minutes of cooking, add the sprig of rosemary and season with salt and pepper to taste. Stir occasionally to ensure the flavors are well combined.
Once the lamb is done, remove the rosemary sprig and herb bundle from the pot. Serve the lamb shanks with the rich, flavorful sauce.

Recipe Tip

If the cooking liquid becomes too thick, you can add a little water to maintain a nice consistency. The sauce should reduce to a rich, flavorful base when the lamb shanks are done.

Nutrition Facts (per serving)

Calories	348
Total Fat	15g (20% Daily Value)
Saturated Fat	5g (27% Daily Value)
Cholesterol	89mg (30% Daily Value)
Sodium	544mg (24% Daily Value)
Total Carbohydrate	16g (6% Daily Value)
Dietary Fiber	3g (12% Daily Value)
Total Sugars	5g
Protein	30g (60% Daily Value)
Vitamin C	38mg (42% Daily Value)
Calcium	85mg (7% Daily Value)
Iron	4mg (23% Daily Value)
Potassium	826mg (18% Daily Value)

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

Stout-braised lamb shanks offer a hearty and flavorful dish that is perfect for cold weather or special occasions. The tender lamb, simmered in rich stout beer, beef broth, and fresh herbs, creates a dish that is both savory and satisfying. This recipe has its roots in Irish cuisine, making it a popular choice for St. Patrick's Day celebrations.

Origin and History

The tradition of braising lamb dates back centuries, especially in Europe, where slow-cooked meats were a staple in the diet. The use of stout in cooking, particularly in Ireland, has been a long-standing practice. Stout beer, with its deep and complex flavor, pairs beautifully with lamb, enhancing the meats richness and tenderness. While lamb has been enjoyed in various cultures, this dish draws specifically from Irish culinary traditions, where hearty stews and braised meats are common fare, often enjoyed during cooler months or festive occasions.

Regional Variations

In Ireland, lamb is a popular meat due to the countrys strong agricultural heritage, and it often appears in stews and casseroles. While the traditional Irish lamb stew might use a simpler base of stock and root vegetables, stout-braised lamb shanks take this a step further, adding layers of flavor from the beer and fresh herbs. Depending on the region, variations of this dish may include additional vegetables or the substitution of different types of beer, such as a darker porter or ale, each contributing to a unique taste experience.

Distinguishing Features

Stout-braised lamb shanks are different from other braised lamb dishes, such as those prepared with red wine or tomato-based sauces. The use of stout beer gives this dish a distinct, slightly bitter flavor that balances out the richness of the lamb. Additionally, the slow-braising technique ensures that the meat becomes incredibly tender, often falling off the bone. Unlike some lamb stews, which may be thinner or brothier, the stout creates a thicker, more flavorful sauce that envelops the meat and vegetables.

Where to Serve

Stout-braised lamb shanks are a versatile dish that can be served in a variety of settings. Traditionally, its enjoyed as a hearty meal in a homey setting, often during the colder months when warming dishes are most appreciated. It is particularly popular around St. Patrick's Day in Irish pubs and restaurants. However, it also works well for family gatherings, dinner parties, or even as a comforting meal for any special occasion. Pair it with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.

Interesting Facts

Stout beer, especially varieties like Guinness, is a key ingredient in this recipe, imparting a rich, deep flavor that complements the lamb's natural taste.
While lamb shanks are often seen as a more luxurious cut of meat, they are also a great value for braising, as the slow-cooking method makes them incredibly tender and flavorful.
In some variations of this dish, cooks may add a touch of brown sugar or honey to balance the bitterness of the stout, creating a harmonious sweetness that complements the rich lamb.
Although this dish is traditionally Irish, similar braised lamb recipes can be found in many cultures, from the Mediterranean to the Middle East, each with its own unique twists on ingredients and spices.

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FAQ about Stout-Braised Lamb Shanks Recipe

Leftover lamb shanks should be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the meat and sauce together for up to 3 months. To reheat, simply warm in a pot over low heat, adding a bit of water or broth if necessary to prevent drying out.

Yes, this recipe can be made a day ahead. In fact, the flavors improve after sitting overnight. After cooking, allow the lamb shanks to cool, then store them in the refrigerator. Reheat gently before serving.

A stout like Guinness® or a porter works well for this recipe, as their rich flavors complement the lamb. However, you can substitute with other dark beers, such as a dark ale or a bock, depending on your preference.

Yes, you can use other cuts of lamb such as lamb shoulder or even beef shanks as a substitute. Keep in mind that cooking times may vary depending on the cut. For example, lamb shoulder might cook a bit faster.

If the sauce is too thin, you can use a thickening agent such as cornstarch or arrowroot. Mix a small amount of the cooking liquid with the thickening agent to form a slurry, then stir it into the sauce and simmer for a few minutes until it thickens.

Yes, dried herbs can be used in place of fresh herbs. Use about one-third of the amount specified for fresh herbs. For example, if the recipe calls for 3 sprigs of fresh rosemary, use about 1 teaspoon of dried rosemary.

Stout-braised lamb shanks pair beautifully with mashed potatoes, roasted vegetables, or a creamy polenta. You can also serve them with a hearty grain like barley or rice to soak up the flavorful sauce.

Yes, you can adapt this recipe for a pressure cooker. Brown the lamb shanks and sauté the vegetables as directed, then add the liquids and herbs. Cook on high pressure for 45-60 minutes, depending on the size of the shanks, and let the pressure release naturally.

Yes, you can substitute stout with a non-alcoholic beer. Keep in mind that the flavor may be a bit milder without the depth that the alcohol provides, but it will still work in the dish.

If the lamb shanks are not tender after the suggested cooking time, continue simmering them for an additional 30-60 minutes, checking every 15 minutes. The meat should become tender and nearly fall off the bone. If the liquid reduces too much, add a bit of water or broth.

Comments

Emily Clark

10/25/2022 04:47:44 AM

Followed the cooking instructions exactly, but substituted fresh herbs with dried parsley, thyme, and rosemary. The result was absolutely heavenly. Used a homemade porter for the beer. Will definitely be making this again.

Amanda Sanchez

02/20/2024 02:33:46 AM

Absolutely delicious!! I highly recommend this recipe. It tastes like something you would get at a restaurant, especially with the addition of a sprinkle of brown sugar to balance out the bitterness of the beer. A helpful cooking tip: Make sure to trim off all excess fat from the lamb before browning. I removed about 1 cup of fat this way, and didn't need to skim off any fat from the sauce before serving! This resulted in a flavorful and much less greasy dish. The lamb turned out tender without any hint of gaminess. I also seasoned it with salt and pepper before browning. Instead of serving it with potatoes, we paired it with organic barley, and it complemented the stew perfectly. Thank you for sharing the recipe.

Thomas Thomas

06/05/2023 09:59:10 AM

Fantastic recipe! I substituted lager for stout and used plenty of rosemary. I simmered two shanks for two hours and tossed in some leftover boiled potatoes towards the end. Served it with jasmine rice and there wasn't a single bite left!

Deborah Wright

02/20/2023 07:34:37 PM

I used a homemade imperial stout to make this dish. I upped the aromatics, and after removing the meat, I pureed the liquid and vegetables with a stick blender to create a fantastic sauce.

Andrew Taylor

01/30/2024 05:29:02 AM

I prepared this dish for my mother-in-law last weekend, as she adores lamb shanks and Guinness. It was a huge success! I paired it with the cheesy polenta recipe from this site, and the combination was absolutely fantastic. I opted to use my pressure cooker instead of the stovetop method due to time constraints, but it turned out perfectly. Despite not being a big fan of lamb, I found it incredibly tender and not at all gamy in flavor. Overall, it was a delicious meal and I highly recommend trying it for a unique dining experience!

Sarah Thomas

03/22/2023 03:35:32 PM

Oh. My. Goodness. This dish was absolutely delicious! I cooked a 1.5-pound lamb shank with 8 oz of stout and half the amount of beef broth, skipping the rosemary. It turned out wonderfully. I used some leftover chocolate stout, which added a fantastic flavor. I paired it with roasted Yukon Gold potatoes. It was my first attempt at making lamb shank, and I am already looking forward to making it again. Thank you for this fantastic recipe!

Mark Wilson

08/01/2023 05:38:38 PM

After simmering for 3 hours, I took the meat out of the lamb shank and continued to simmer for an additional hour with the shank still in the pot. I opted for using one large lamb shank instead of the recommended 4 in the recipe, and found it to be a sufficient amount of meat, although using 2 would have been ideal. My husband described it as "pub quality," so this recipe definitely has a spot in our regular rotation.

Adam Allen

02/08/2024 11:23:06 AM

Absolutely delicious! The only modification I made was adding a teaspoon of onion powder and two bay leaves instead of one. The result was a phenomenal dish!

Sandra Campbell

07/23/2024 11:35:17 PM

This recipe is truly outstanding! We swapped dry herbs for fresh ones and the result was absolutely incredible.

Ashley Hill

01/31/2025 12:42:49 AM

Absolutely delicious and satisfying. We truly enjoyed it. I used a locally brewed stout in place of the beer. The only changes I made were omitting parsley (since I didn't have any on hand), adding a dash of crushed red pepper, and thickening the sauce with Arrowroot at the end. I think it would pair wonderfully with a leg of lamb, too. Regardless, it was absolutely scrumptious. Absolutely fantastic.

George Gonzalez

01/12/2023 03:22:03 PM

Wonderful, our favorite winter dish. I made it with beef shanks, chicken stock, dried rosemary and thyme. Instead of stout, I used porter. I had to make some changes because I didn't have all the ingredients on hand.

Kenneth Thompson

09/21/2022 08:16:38 AM

The food was absolutely tasty!

David Jones

07/28/2023 12:32:07 PM

Great! I found it to be delicious, but personally, I felt that it could benefit from a touch (just a little) of salt. It was simple to prepare, and I decided to include mushrooms in mine too.

Deborah Lewis

11/24/2023 04:48:06 PM

The gravy is absolutely delicious.

Nathan Edwards

06/06/2024 04:29:13 AM

Review update: This product was tasty. I enhanced the sauce by thickening it and served it as a gravy over mashed potatoes. However, I found it lacking in flavor and had to add sriracha to give it a kick. Hence, I rate it four stars instead of five.

Angela Hill

09/12/2023 10:57:40 AM

This product is decent. I decided to thicken the sauce and use it as a gravy for my mashed potatoes. However, I found it a bit bland, so I had to add some sriracha on top. Overall, I would give it four stars instead of five.

Andrew Green

05/16/2024 10:51:58 PM

If you believe you're not a fan of lamb, I highly recommend giving this dish a chance - it may just sway your opinion. Paired with creamy homemade mashed potatoes, it has quickly become a household favorite for us.

Lisa Walker

08/15/2022 08:49:43 PM

Cooked following the instructions, it turns out amazing every time! My boyfriend absolutely loves it. I usually serve it with a side of mashed potatoes and asparagus.

Margaret Phillips

10/04/2024 02:54:15 PM

I opted for a leg of lamb instead of shanks, and I cut the leg into smaller cutlet-sized pieces. Additionally, I substituted sun-dried tomatoes for the paste.

Stout-Braised Lamb Shanks Recipe