Recipe by Nick Russell
"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."
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celery ribs, chopped
1 (12 fluid ounce) bottle
stout (such as Guinness®) or porter
1 (14 ounce) can
salt and pepper to taste
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.
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.
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.
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.
Wow! This was the best meal I've had in ages. Thanks...
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Stout-Braised Lamb Shanks
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 348
** Calories from Fat: 138
Hard to believe, but many kids will be back in school at the end of the month. Get ready.
You won't believe all the things you can do with cauliflower. It's a great low-carb option.
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