Lamb Shanks Cooked with Guinness in Paper
Elevate your next dinner with these melt-in-your-mouth Lamb Shanks Cooked with Guinness in Paper, a show-stopping dish that combines rich flavors with a rustic presentation. Tender lamb shanks are slow-braised in a robust combination of Guinness stout, aromatic herbs, and savory vegetables, infusing every bite with hearty depth. The final touch—a parchment paper wrap—locks in the juices and creates a dramatic tableside reveal, making this recipe perfect for special occasions. With its unique cooking method and the bold, malty notes of Guinness enhancing the sauce, this recipe delivers an unforgettable dining experience while keeping you cozy with every forkful. Ideal for when you want to impress your guests with minimal effort, this is comfort food at its most elegant.
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Recipe Information
Ingredients
- 4 Lamb shanks
- 2 tablespoons Olive oil
- 1 Onion, finely chopped
- 2 Carrot, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 1.5 cups Guinness stout
- 1 cup Beef or chicken stock
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 4 Fresh thyme sprigs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Flour (optional, for thickening)
- 4 large sheets Parchment paper
- 4 pieces Kitchen twine
Instructions
Preheat your oven to 325°F (160°C).
Season the lamb shanks generously with salt and black pepper on all sides.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 8-10 minutes. Remove them and set aside.
In the same pot, reduce the heat to medium. Add the onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
Pour in the Guinness stout, scraping the bottom of the pan to deglaze and release any browned bits.
Add the beef or chicken stock, bay leaf, and thyme sprigs. Return the lamb shanks to the pot and bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven to braise for 2 hours, or until the lamb is tender and falling off the bone.
Once cooked, remove the pot from the oven and discard the bay leaf and thyme sprigs. If the sauce is too thin, you can whisk in the flour to thicken it slightly.
Cut four large sheets of parchment paper, large enough to fully encase each lamb shank, and fold the edges securely.
Place a lamb shank and some of the braising liquid into the center of a parchment sheet, carefully wrapping it to seal completely. Tie with kitchen twine if necessary.
Transfer the wrapped lamb shanks to a baking tray and return to the oven for an additional 20 minutes at the same temperature.
Remove from the oven, serve the lamb shanks in their parchment wraps for a rustic presentation, and enjoy!
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 840 mg | 18% | |
*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.
