Guinness Braised Lamb Shanks

INGREDIENTS

• 4 French-trimmed lamb shanks
• 60 ml - ¼ cup vegetable oil
• 1 carrot chopped
• 1 onion chopped
• 1 celery stalk chopped
• 3 garlic cloves chopped
• 1 tbsp thyme chopped
• 1 tbsp rosemary chopped
• 1 bay leaf
• 1 tbsp flour
• 330 ml - 1 1/3 cups Guinness
• 250 ml - 1 cup beef stock
• Salt & Pepper to taste
• Brown sugar to taste optional

DIRECTIONS

1. Heat 2 tablespoons of oil in a dutch oven over medium-high heat. Season the lamb, then cook it for 8-10 minutes until browned. Remove from the pan.
2. Add the carrot, onion and celery and cook, stirring, until softened.
3. Add the garlic, thyme, rosemary and bay leaf and cook for a further 2 minutes.
4. Add the flour and cook for 1 minute, then add the beer, scraping the bottom of the pan with a wooden spoon.
5. Add the stock and bring to a simmer.
6. Return the lamb shanks to the pan, cover and cook in a pre heated oven at 140°C – 285°F for 2 hours or until tender. The meat has to fall off the bone.
7. When ready, transfer the shanks to a plate and cover with foil. Strain the sauce into a pot and cook it over medium heat for 5 minutes or until reduced by half.
8. Serve the lamb and mash potatoes and top with the sauce.

Prep Time

30 minutes

Cook Time

2 hours

Total Time

2 hours 30 minutes

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