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Hearty Guinness Braised Lamb Shanks Recipe with Root Vegetables Made Easy

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A comforting and rich braised lamb shanks recipe using Guinness stout and root vegetables, perfect for cozy evenings and slow-cooked flavor.

Ingredients

Scale
  • 2 large lamb shanks (about 1.5–2 pounds / 700–900g)
  • 1 bottle Guinness Stout (11.2 oz / 330 ml)
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut
  • 2 celery stalks, chopped
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 cups beef or chicken broth (475 ml)
  • 2 tablespoons tomato paste
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the lamb shanks generously with salt and freshly ground black pepper on all sides.
  3. Heat olive oil in a Dutch oven over medium-high heat. When shimmering, add the lamb shanks and brown them well on all sides, about 4-5 minutes per side.
  4. Remove the shanks and set aside. In the same pot, add sliced onions, carrots, parsnips, and celery. Sauté for about 6-8 minutes until onions are translucent and vegetables start to soften.
  5. Add minced garlic and cook for another 1 minute until fragrant.
  6. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
  7. Pour in the Guinness stout slowly to deglaze the pot, scraping up browned bits. Let simmer for 3-4 minutes to reduce slightly.
  8. Return the lamb shanks to the pot, nestling them into the vegetables. Add broth, fresh thyme sprigs, and bay leaves.
  9. Bring the mixture to a gentle simmer, then cover the pot and transfer it to the preheated oven.
  10. Braise for 2.5 to 3 hours, checking occasionally to ensure there’s enough liquid (add broth if needed). The lamb should be fork-tender and pulling away from the bone.
  11. Remove from oven, discard thyme sprigs and bay leaves, and spoon some of the sauce over the meat before serving.

Notes

Browning the lamb shanks is essential for deep flavor. Use fresh Guinness or a stout you enjoy drinking to avoid bitterness. If sauce is thin after braising, simmer uncovered to thicken or swirl in butter for silkiness. Let the dish rest 10 minutes before serving. For gluten-free, ensure broth and tomato paste are certified gluten-free. Can be cooked entirely on stovetop with a heavy pot and tight lid at low heat. Leftovers keep well refrigerated for 3 days or frozen for up to 3 months.

Nutrition

Keywords: Guinness, lamb shanks, braised lamb, root vegetables, slow cooker, comfort food, stout beer, hearty dinner

Find it online: https://evabake.com/hearty-guinness-braised-lamb-shanks-recipe-with-root-vegetables-made-easy/