Stout Braised Lamb
Indulge in the hearty, robust flavors of Stout Braised Lamb, a showstopping dish perfect for cozy gatherings or special occasions. Featuring tender lamb shanks slowly braised in a rich combination of stout beer and beef stock, this recipe is infused with aromatic rosemary, thyme, and bay leaves for irresistible depth. The caramelized tomato paste and sautéed vegetables add layers of savory sweetness, while a velvety sauce ties it all together, perfect for draping over mashed potatoes or crusty bread. With its combination of bold flavors and melt-in-your-mouth texture, this slow-cooked masterpiece is the ultimate comfort food to impress your family and friends.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 stalks celery stalks
- 4 cloves garlic cloves
- 3 tablespoons tomato paste
- 2 cups stout beer
- 2 cups beef stock
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 leaves bay leaves
- 2 tablespoons all-purpose flour
Instructions
Season the lamb shanks generously with 1 teaspoon of salt and the black pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb shanks on all sides, about 2-3 minutes per side. Remove and set aside.
Dice the onion, carrots, and celery into small cubes. Mince the garlic cloves.
Add the remaining 1 tablespoon of olive oil to the same pot and sauté the diced onion, carrots, and celery until softened, about 5-7 minutes. Stir in the garlic and cook for another 1-2 minutes, until fragrant.
Add the tomato paste and stir to coat the vegetables. Cook for 2 minutes to caramelize the paste slightly.
Sprinkle the flour evenly over the vegetable mixture and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste.
Deglaze the pot by slowly pouring in the stout beer, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Return the lamb shanks to the pot and pour in the beef stock. The liquid should almost completely cover the lamb. Add the rosemary, thyme, and bay leaves.
Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to a preheated oven at 325°F (165°C). Braise for 2 to 2 1/2 hours, or until the lamb is fall-off-the-bone tender.
Remove the lamb shanks and set aside. Discard the rosemary, thyme, and bay leaves. If desired, use an immersion blender to blend the sauce until smooth, or leave it chunky for a rustic texture.
Taste the sauce and adjust seasoning with the remaining salt, if needed. Return the lamb to the pot and simmer for an additional 10 minutes on the stovetop to reheat.
Serve the lamb shanks hot, ladled with the rich stout sauce. Pair with mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 7165 mg | 312% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 23.4 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3672 mg | 78% | |
*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.
