Ingredients
4
4 servings
- •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
- Heat oil in a Dutch oven or large, wide pot over medium-high heat until oil begins to smoke. Sear lamb shanks in hot oil on all sides until browned, about 10 minutes. Remove lamb shanks and set aside. Drain excess grease.
- Add onion and garlic to the Dutch oven over medium heat. Cook and stir until onion is softened and translucent, about 5 minutes. Stir in carrots, celery, and tomato paste; cook for 5 minutes more.
- Return lamb shanks to the Dutch oven and pour in broth and stout beer. Use kitchen twine to tie together thyme, parsley, and bay leaf into a secure bundle; add to lamb shanks. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer, stirring occasionally, until lamb is tender and nearly falls off the bone, 2 to 3 hours. Stir in rosemary sprig and season with salt and pepper during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
Nutritional Facts
Per 4 servings
- Calories: 348
- Carbohydrate: 16g
- Fat: 15g
- Fiber: 3g
- Protein: 30g
- Sugar: 5g
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