Ingredients
- 4 1/2 pounds lamb shank (6 shanks)
- 1/2 cup all-purpose flour (for dredging)
- Salt and pepper, to taste
- 1/3 cup olive oil
- 12 small white onions, peeled
- 12 ounces carrots (3 large, sliced)
- 3 stalks celery, sliced
- 1 clove garlic, finely chopped
- 1/16 teaspoon dried rosemary (just a pinch)
- 1/16 teaspoon dried thyme (just a pinch)
- 1 cup beer (Guinness Stout)
- 3/4 cup beef stock
- 3 1/2 to 4 pounds potatoes (12 small, peeled)
How to Make
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Step 1: Lightly moisten the lamb shanks with water. In a large bowl or plastic bag, combine the flour, salt, and pepper and dredge the meat in the mixture.
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Step 2: In a large skillet over medium heat, heat the olive oil. Add the lamb shanks and cook on all sides until browned, about 10 minutes. Transfer to a Dutch oven or flamemproof casserole.
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Step 3: Add the onions, carrots, celery, garlic, rosemary, and thyme to the skillet and cookover medium heat for 5 minutes, stirring to scrape up the browned bits of the pan.
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Step 4: Pour the vegetables and pan juices onto the lamb. Add the Guinness and stock, cover, and simmer for 45 minutes.
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Step 5: Add the potatoes, correct seasonings, re-cover, and cook until meat is fork tender, 1 1/2 to 1 3/4 hours.
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Step 6: To serve, place 1 lamb shank in the middle of 6 shallow soup bowls and spoon some vegetables and broth around. Serves 6.
We hope you enjoy this recipe!
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