Stout-Braised Lamb Shanks Recipe -
Stout-Braised Lamb Shanks Recipe
  • READY IN ABOUT 3 hrs

Stout-Braised Lamb Shanks

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 lamb shanks Change Servings
  • PREP

    25 mins
  • COOK

    2 hrs 25 mins

    2 hrs 50 mins


  1. Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
  2. Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
  3. Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 27, 2009

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.

Most Helpful Critical Review
Jan 31, 2011

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.

Mar 15, 2010

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.

Apr 01, 2009

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.

Oct 20, 2008

Wow! This was the best meal I've had in ages. Thanks...

Jul 17, 2011

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.

Mar 14, 2011

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!

Jan 04, 2011



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  • Calories
  • 348 kcal
  • 17%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 506 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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