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Stout-Braised Lamb Shanks recipe

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.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 4
Course: Meat Meal
Cuisine: European
Calories: 500
Ingredients Equipment Method Notes

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

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

Method
 

  1. Prepare the lamb shanks: Dry the lamb shanks with paper towels so they brown well. Add salt and pepper to taste.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
Stout-Braised Lamb Shanks recipe
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.
Stout-Braised Lamb Shanks recipe