Stout-Braised Lamb Shanks
This Stout-Braised Lamb Shanks recipe is a rich and comforting dish that brings together tender lamb and a deep, flavorful sauce made from non-alcoholic stout.
Equipment
- Dutch oven or heavy-bottomed pot
- Tongs (for browning the lamb)
- Knife and chopping board
- Measuring spoons and cups
- Wooden spoon or spatula
- Oven (for braising)
- Ladle or serving spoon
Ingredients
- 4 lamb shanks about 2-3 pounds
- 2 tablespoons olive oil for browning
- 1 large onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 cups beef broth or vegetable broth for a lighter flavor
- 2 cups non-alcoholic stout or use a non-alcoholic dark beer or malted beverage
- 1 tablespoon tomato paste
- 2 teaspoons fresh rosemary chopped
- 2 teaspoons fresh thyme chopped
- 2 bay leaves
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar optional, for extra depth
- 1 tablespoon cornstarch optional, to thicken the sauce
Instructions
- Prepare the lamb shanks: Dry the lamb shanks with paper towels so they brown well. Add salt and pepper to taste.
- Brown the lamb shanks: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the lamb shanks and brown them on all sides, about 8-10 minutes. Take off the shanks and put aside.
- Cook the vegetables: In that same pot, add the diced onion, carrots, and celery. Cook until softened, 5 to 7 minutes. Add the garlic and cook for another minute, until fragrant.
- Deglaze the pot: Add the non-alcohol stout (or alternative dark beer) to deglaze the pot, scraping any browned bits off the bottom. This adds flavor.
- Add broth and seasonings: Add the beef or vegetable broth, tomato paste, rosemary, thyme and bay leaves; stir to combine. Season with salt and pepper. Pour in some balsamic vinegar for added depth.
- Braise the lamb: Return the lamb shanks to the pot and nestle them in the liquid. Add to a simmer, cover, and place in a pre-heated oven at 325°F (163°C). Braise for 2 1/2 to 3 hours, until the lamb is tender.
- Finish the sauce: Once braising is complete, you take out the lamb shanks and set them aside. For a thicker sauce, make a cornstarch slurry by mixing 1 tablespoon cornstarch into a little cold water. Whisk into the liquid and simmer until thickened.
- Serve: Drizzle the sauce over the lamb shanks and serve with the mashed potatoes, roasted vegetables, or whatever else you want.
Notes
For a lighter version, use vegetable broth and serve with mashed cauliflower or a fresh green salad.
If you prefer a slightly sweeter flavor, you can substitute a bit of apple juice or pomegranate juice in place of the non-alcoholic stout.
This recipe is easily made ahead; it tastes even better the next day when the flavors have melded.
If you prefer a slightly sweeter flavor, you can substitute a bit of apple juice or pomegranate juice in place of the non-alcoholic stout.
This recipe is easily made ahead; it tastes even better the next day when the flavors have melded.