Guinness Braised Lamb Shanks


    4 French-trimmed lamb shanks
    60 ml - ¼ cup vegetable oil
    1 carrot chopped
    1 onion chopped
    1 celery stalk chopped
    3 garlic cloves chopped
    1 tbsp thyme chopped
    1 tbsp rosemary chopped
    1 bay leaf
    1 tbsp flour
    330 ml - 1 1/3 cups Guinness
    250 ml - 1 cup beef stock
    Salt & Pepper to taste
    Brown sugar to taste optional


  • Heat a pair of tablespoons of oil in a very dutch kitchen appliance over medium-high heat. Season the lamb, then cook it for 8-10 minutes till brunet . take away from the pan.
  • Add the carrot, onion and celery and cook, stirring, till softened.
  • Add the garlic, thyme, rosemary and herb and cook for an extra a pair of minutes.
  • Add the flour and cook for one minute, then add the brew, scraping all-time low of the pan with a wood spoon.
  • Add the stock and produce to a simmer.
  • come back the lamb shanks to the pan, cowl and cook in a very pre heated kitchen appliance at 140°C – 285°F for two hours or till tender. The meat should fall off the bone.
  • When ready, transfer the shanks to a plate and canopy with foil. Strain the sauce into a pot and cook it over medium heat for five minutes or till reduced by 0.5.
  • Serve the lamb and mash potatoes and high with the sauce.


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