Slow-Cooked Stout Lamb Shanks: Tender, Flavor-Packed Comfort Food

If you’re looking for a dish that combines rich, bold flavors with melt-in-your-mouth tenderness, these Stout-Braised Lamb Shanks are sure to impress. Slow-cooked to perfection in a savory mix of stout beer, herbs, and vegetables, this comforting meal is perfect for special occasions or cozy dinners. The robust stout not only tenderizes the lamb but also infuses the dish with deep, complex flavors, while the low-and-slow cooking method ensures the meat falls effortlessly off the bone. Serve it over creamy mashed potatoes or with crusty bread for a complete and hearty meal that’s bound to become a favorite.

Stout-Braised Lamb Shanks

Serves: 4
Prep Time: 15 minutes
Cook Time: 3 hours

Ingredients:

• 4 lamb shanks (about 1 lb each)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 2 large onions, chopped
• 4 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, chopped
• 1 tablespoon tomato paste
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
• 1 bay leaf
• 1 cup beef broth
• 1 (12 oz) bottle stout beer
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• Mashed potatoes or crusty bread (for serving)

Instructions:

1. Preheat the oven: Set your oven to 160°C (325°F).
2. Season and sear the lamb: Pat the lamb shanks dry with a paper towel. Season them generously with salt and pepper. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Once hot, add the lamb shanks and brown them on all sides for about 8-10 minutes. Transfer the browned lamb to a plate and set aside.
3. Sauté the vegetables: In the same pot, reduce the heat to medium and add the onions, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
4. Add tomato paste and herbs: Stir in the tomato paste, thyme, rosemary, and bay leaf. Cook for 2-3 minutes to deepen the flavors.
5. Deglaze with stout: Pour the stout beer into the pot, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
6. Add liquids: Return the lamb shanks to the pot. Pour in the beef broth, Worcestershire sauce, and stir in the brown sugar. The liquid should almost cover the lamb, so add more broth if necessary.
7. Braise in the oven: Cover the pot with a lid and place it in the preheated oven. Braise the lamb shanks for 2.5 to 3 hours, or until the meat is tender and falls off the bone easily.
8. Finish and serve: Remove the pot from the oven and carefully take out the lamb shanks. Skim any excess fat from the top of the sauce. Let the sauce simmer on the stovetop for 5-10 minutes to thicken, if needed. Taste and adjust the seasoning with salt and pepper.
9. Serve: Serve the lamb shanks over mashed potatoes or alongside crusty bread, spooning the rich stout sauce over the top. Garnish with fresh herbs, if desired.