Braised Lamb Shanks in Guiness

By Bellacucinam

Ingredients

• 6 lamb shanks
• Flour, for dredging
• Salt and pepper, to taste
• 1/3 cup olive oil
• 12 small white onions, peeled
• 3 large carrots, sliced
• 3 stalks celery, sliced
• 1 clove garlic, finely chopped
• Pinch of dried rosemary
• Pinch of driedthyme
• 1 cup Guinness Stout
• 3/4 cup beef stock
• 12 small potatoes, peeled

Details

Servings 6
Adapted from irishabroad.com

Preparation

Step 1

Lightly moisten the lamb shanks with water. In a large bowl or plastic bag, combine the flour, salt, and pepper and dredge the meat in the mixture.

In a large skillet over medium heat, heat the olive oil. Add the lamb shanks and cook on all sides until browned, about 10 minutes. Transfer to a Dutch oven or flamemproof casserole.

Add the onions, carrots, celery, garlic, rosemary, and thyme to the skillet and cookover medium heat for 5 minutes, stirring to scrape up the browned bits of the pan.

Pour the vegetables and pan juices onto the lamb. Add the Guinness and stock, cover, and simmer for 45 minutes. Add the potatoes, correct seasonings, re-cover, and cook until meat is fork tender, 1 1/2 to 1 3/4 hours.

To serve, place 1 lamb shank in the middle of 6 shallow soup bowls and spoon some vegetables and broth around. Serves 6.