Stout-Braised Lamb Shanks

Name: Stout-Braised Lamb Shanks
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 397 grams beef broth; 2 carrots, chopped; 2 ribs celery ribs, chopped; 3 sprigs fresh parsley; 1 sprig fresh rosemary; 3 sprigs fresh thyme; 4 cloves garlic, chopped; 4 lamb shanks; 1 onion, chopped; 4 servings salt and pepper to taste; 12 fluid ounces (12 fluid ounce) bottle stout (such as Guinness®) or porter; 2 Tbsps tomato paste; 1 Tbsp vegetable oil

You can never have too many main course recipes, so give Stout-Braised Lamb Shanks a try. This dairy free recipe serves 4. One portion of this dish contains about 42g of protein, 10g of fat, and a total of 329 calories. Head to the store and pick up vegetable oil, stout, lamb shanks, and a few other things to make it today. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. 93 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes.

Instructions

Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes.

Ingredients you will need

Lamb Shanks

Cooking Oil

Equipment you will use

Dutch Oven

Remove lamb shanks and set aside.

Ingredients you will need

Lamb Shanks

Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.

Ingredients you will need

Tomato Paste

Carrot

Celery

Garlic

Onion

Equipment you will use

Dutch Oven

Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.

Ingredients you will need

Fresh Thyme

Lamb Shanks

Beef Broth

Stout

Bay Leaves

Parsley

Beer

Equipment you will use

Kitchen Twine

Dutch Oven

Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking.

Ingredients you will need

Salt And Pepper