Stout Braised Lamb Shanks

Follow our step-by-step guide on how to make Stout Braised Lamb Shanks.

1. Step 1

   In a Dutch oven or large pot, warm the vegetable oil over medium-high heat until it shimmers invitingly.

2. Step 2

   Sear the lamb shanks on all sides until they develop a rich, golden-brown crust, which should take about 10 minutes.

3. Step 3

   Once browned, remove the shanks and set them aside, draining any excess grease from the pot.

4. Step 4

   Next, add the chopped onion and minced garlic, cooking over medium heat until the onion softens and turns translucent, roughly 5 minutes.

5. Step 5

   Stir in the chopped carrots, celery, and a generous dollop of tomato paste, allowing them to mingle and cook for another 5 minutes.

6. Step 6

   Return the lamb shanks to the pot, then pour in the beef broth and stout, creating a flavorful base.

7. Step 7

   To infuse the dish with aromatic herbs, tie the thyme, parsley, and bay leaf together with kitchen twine to form a bouquet garni, and add it to the pot.

8. Step 8

   Bring the mixture to a lively boil.

9. Step 9

   Once boiling, lower the heat to medium-low, cover the pot, and let it simmer gently for 2 to 3 hours, stirring occasionally, until the lamb is tender and nearly falling off the bone.

10. Step 10

    In the final 10 minutes of cooking, introduce a sprig of rosemary and season the dish with salt and pepper to taste.

11. Step 11

    Before serving, remember to remove the rosemary and the herb bundle, allowing the rich flavors to shine through in every bite.

12. Step 12

    Enjoy this hearty dish that warms the soul and brings comfort to the table.