Guinness-Braised Lamb Shanks

Name: Guinness-Braised Lamb Shanks
Prep time: 25 min
Cook time: 2 h 25 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Irish
Ingredients: 1 whole Beef Broth; 2 whole Carrot; 2 stalk Celery; 1 whole Dried Bay Leaves; 3 sprigs Fresh Parsley; 1 sprig Fresh Rosemary; 3 sprigs Fresh Thyme; 4 cloves Garlic; 1 whole Irish Stout Beer; 4 whole Lamb Shank; 1 whole Onion; 0.5 tsp Salt & Pepper; 2 tbsp Tomato Paste; 1 tbsp Vegetable Oil

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Guinness-Braised Lamb Shanks deliver fork-tender meat in a rich, malty gravy layered with caramelized onions, roasted carrots, and herbs. The stout deepens the sauce with toasty bitterness that balances the lamb’s richness, making each bite comforting and robust. Serve for a cozy weekend dinner or a festive St. Patrick’s Day gathering alongside creamy mashed potatoes or buttered noodles.

Prep25 mins
Cook2 hrs 25 mins
Serves4
DifficultyMedium

1

Heat oil in a Dutch oven or a large, wide pot over medium-high until it just starts to smoke. Sear the lamb shanks in the hot oil on all sides until browned, about 10 minutes. Remove the lamb shanks and set them aside. Drain off the excess grease.
2

Add the onion and the garlic to the Dutch oven over medium heat. Cook, stirring, until the onion is softened and translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; cook for 5 minutes more.
3

Return the lamb shanks to the Dutch oven and pour in the broth and the stout beer. Use kitchen twine to tie the thyme, parsley, and bay leaf into a secure bundle; add it to the lamb shanks. Bring to a boil.
4

Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the lamb is tender and nearly falls off the bone, 2 to 3 hours. During the last 10 minutes of cooking, stir in the rosemary sprig and season with salt and pepper. Remove the rosemary sprig and the herb bundle before serving.