Stout-Braised Lamb Shanks

Ingredients

• 1 tablespoon vegetable oil

• 4 lamb shanks

• 1 onion, chopped

• 4 cloves garlic, chopped

• 2 carrots, chopped

• 2 celery ribs, chopped

• 2 tablespoons tomato paste

• 1 (14 ounce) can beef broth

• 1 (12 fluid ounce) bottle stout (such as Guinness®) or porter

• 3 sprigs fresh thyme

• 3 sprigs fresh parsley

• 1 bay leaf

• 1 sprig fresh rosemary

• salt and pepper to taste

Instructions

1. Heat oil in a Dutch oven or large pot over medium-high heat until the oil begins to smoke. Sear lamb shanks on all sides until browned, about 10 minutes. Remove shanks and set aside. Drain off any excess grease.

2. Add onion and garlic to the pot over medium heat. Cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in carrots, celery, and tomato paste, and cook for another 5 minutes.

3. Return the lamb shanks to the pot and pour in the broth and stout beer. Tie together thyme, parsley, and bay leaf with kitchen twine, and add it to the pot. Bring the mixture to a boil.

4. Lower the heat to medium-low, cover, and simmer, stirring occasionally, until the lamb is tender and nearly falling off the bone, about 2 to 3 hours. Add rosemary sprig and season with salt and pepper during the last 10 minutes. Remove the rosemary sprig and herb bundle before serving.

Cooking Tip

Nutrition Information (per serving)