Lamb Shanks in Guinness with Country Vegetables
Indulge in the rich, hearty flavors of **Lamb Shanks in Guinness with Country Vegetables**—a comfort food classic elevated by a slow braise in the iconic Irish stout. In this recipe, tender lamb shanks are seared to golden perfection, then simmered with a medley of rustic vegetables like carrots, parsnips, and potatoes in a deeply savory broth of Guinness, beef stock, and aromatic herbs. The result is melt-in-your-mouth meat that pairs perfectly with the earthy sweetness of the vegetables and a velvety, beer-infused gravy. Perfect for cozy dinners or special gatherings, this dish is a true celebration of bold flavors and satisfying textures. Serve with crusty bread to soak up the luscious sauce for a meal that’s as comforting as it is unforgettable.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 large, chopped carrots
- 2 chopped celery stalks
- 2 large, peeled and chopped parsnips
- 4 medium, halved potatoes
- 4 cloves, minced garlic
- 1.5 cups Guinness beer
- 2 cups beef stock
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
Instructions
Preheat your oven to 325°F (165°C).
Season the lamb shanks with 1 teaspoon of salt and 1 teaspoon of black pepper. Dredge them lightly in the all-purpose flour, shaking off any excess.
Heat olive oil in a large, oven-safe Dutch oven over medium-high heat. Add the lamb shanks and sear them on all sides until browned, about 8-10 minutes. Transfer the shanks to a plate and set aside.
Reduce the heat to medium and add the butter to the same pot. Once melted, stir in the diced onion, minced garlic, chopped carrots, celery, and parsnips. Cook for about 5-7 minutes, until the vegetables start to soften.
Stir in the tomato paste and cook for another 2 minutes to allow it to caramelize slightly.
Pour in the Guinness beer and scrape the bottom of the pot to deglaze. Let it simmer for 3 minutes to reduce slightly.
Add the beef stock, fresh thyme sprigs, bay leaves, and the remaining 1/2 teaspoon of salt. Stir to combine.
Return the lamb shanks to the pot, nestling them into the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Bake for 2 hours, checking halfway through to ensure the liquid hasn’t reduced too much. If necessary, add a splash of water or stock.
After 2 hours, add the halved potatoes to the pot, spooning the sauce over them to coat. Replace the lid and cook for an additional 30 minutes, or until the lamb is tender and falls off the bone.
Remove the pot from the oven and let it rest for 10 minutes. Discard the thyme sprigs and bay leaves before serving.
Serve the lamb shanks with the country vegetables and braising liquid ladled on top. Enjoy this hearty and comforting dish with crusty bread for dipping!
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 6814 mg | 296% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 51.0 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 778 mg | 60% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 9788 mg | 208% | |
*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.
