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
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