Time
170 min
Serving
4 persons
Calories
348
This hearty Irish lamb shank stew is perfect if you feel like having something a little different on St. Patrick's Day.
Ingredients
- vegetable oil: 1 Tbsp
- lamb shanks: 4 piece
- onion: 1 piece (chopped)
- garlic: 4 clove (chopped)
- carrots: 2 piece (chopped)
- celery ribs: 2 piece (chopped)
- tomato paste: 2 Tbsp
- beef broth: 1 can (14 ounce can)
- stout (such as Guinness®) or porter: 1 bottle (12 fluid ounce bottle)
- sprigs fresh thyme: 3 piece
- sprigs fresh parsley: 3 piece
- bay leaf: 1 piece
- sprig fresh rosemary: 1 piece
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
