Braised Lamb Shanks with Guinness Barley
Indulge in the hearty comfort of Braised Lamb Shanks with Guinness Barley, a dish that combines tender, fall-off-the-bone lamb with the nutty richness of pearl barley, all bathed in a luxurious, Guinness-infused sauce. Perfect for cozy dinners or special occasions, this recipe highlights the deep, robust flavors of slow braising with aromatic vegetables, fresh herbs, and the malty depth of Guinness beer. The caramelized shanks are complemented by the buttery barley, creating a satisfying, texture-rich plate bursting with flavor. Serve this elegant yet rustic dish with a side of crusty bread to soak up every drop of the velvety braising liquid. Ideal for cold-weather gatherings or a sophisticated twist on comfort food, this recipe is sure to warm both hearts and appetites.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 2 large, chopped carrots
- 2 chopped celery stalks
- 4 minced garlic cloves
- 2 cups Guinness beer
- 3 cups beef stock
- 3 tablespoons tomato paste
- 2 pieces bay leaves
- 6 sprigs fresh thyme
- 1 cup pearl barley
- 2 tablespoons butter
- 1 to taste salt
- 1 to taste black pepper
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with salt and black pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 3–4 minutes per side. Remove and set aside.
In the same pot, add the diced onion, chopped carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the Guinness beer to the pot, scraping the bottom to deglaze and release any browned bits.
Stir in the tomato paste, beef stock, bay leaves, and thyme. Bring the mixture to a gentle simmer.
Return the lamb shanks to the pot, ensuring they are partially submerged in the liquid. Cover with a lid and transfer to the preheated oven.
Braise the lamb shanks in the oven for 2 1/2 to 3 hours, turning them occasionally, until the meat is tender and falling off the bone.
About 30 minutes before the lamb is done, prepare the barley. Rinse the pearl barley under cold water.
In a medium saucepan, bring 3 cups of water or beef stock to a boil. Add the rinsed barley and a pinch of salt. Reduce the heat to low, cover, and simmer for 25–30 minutes until tender. Drain any excess liquid.
When the lamb shanks are done, remove them from the pot and cover them loosely with aluminum foil to keep warm.
Skim off any excess fat from the surface of the braising liquid. Simmer the liquid on the stovetop over medium heat to thicken slightly if desired.
Melt butter into the cooked barley and season with salt and pepper to taste.
To serve, place a generous scoop of barley on each plate. Top with a lamb shank and ladle the rich braising liquid and vegetables over the top. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 31.0 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.0 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 928 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
