Guinness Braised Lamb Shanks

Slow-cooked until tender and drenched in a rich Guinness sauce, these Guinness Braised Lamb Shanks make the perfect comfort dish for cold days. Serve them with creamy mashed potatoes and a spoonful of gravy.

The chilly days in Sydney have set the perfect mood for hearty comfort food. Rain has been coming and going, giving that unmistakable winter feeling I secretly enjoy. It never lasts long, and once the summer heat and bushfires return, I know I’ll be longing for these cool, quiet evenings again. So while it lasts, I’m making the most of it with dishes like these Guinness Braised Lamb Shanks.

Lamb shanks are at their best when slow-cooked until the meat becomes tender and falls off the bone, melting in your mouth. I’ve always loved stews made with beer, and Guinness gives this one a deep, rich flavour. If it’s not your favourite, you can use any beer you prefer, or add a little brown sugar to balance the bitterness.

However you make it, serve this hearty stew with creamy mashed potatoes, perfect for soaking up every bit of that luscious gravy. Stay warm and enjoy!

Key Ingredients for Guinness Braised Lamb Shanks Recipe

Lamb Shanks

Choose French-trimmed shanks for easier handling and a neat presentation. Slow cooking draws out their rich flavour and turns the meat tender enough to fall off the bone.

Guinness

This dark Irish stout gives the braise its signature depth and dark colour. As it simmers, the bitterness softens into a malty, full-bodied flavour that defines the sauce.

Vegetables

Carrot, onion, and celery form the flavour base of the stew. They bring sweetness and balance to the richness of the beer, adding natural body to the sauce as they cook down.

Garlic and Herbs

Fresh garlic, thyme, rosemary, and bay leaf provide gentle fragrance and warmth. They season the sauce from within, giving it layers of savoury flavour.

Find the complete list with measurements in the recipe card below.

How to Make Guinness Braised Lamb Shanks

Step 1: Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Season the lamb, then cook for 8–10 minutes until browned. Remove from the pan.

Step 2: Add the carrot, onion, and celery. Cook, stirring occasionally, until softened.

Step 3: Add the garlic, thyme, rosemary, and bay leaf. Cook for another 2 minutes.

Step 4: Stir in the flour and cook for 1 minute. Pour in the beer and scrape the bottom of the pan with a wooden spoon to release any browned bits.

Step 5: Add the stock and bring the mixture to a simmer.

Step 6: Return the lamb shanks to the pan. Cover and cook in a preheated oven at 140°C – 285°F for about 2 hours or until the meat is tender and falls off the bone.

Step 7: Once cooked, transfer the shanks to a plate and cover with foil. Strain the sauce into a pot and simmer over medium heat for about 5 minutes or until reduced by half.

Step 8: Serve the lamb with mashed potatoes and spoon the sauce over the top.

Extra Help from the Kitchen

Use Room Temperature Meat Before Searing – Cold shanks straight from the fridge can toughen when browned. Let them rest at room temperature for about 30 minutes before cooking.

Don’t Overcrowd the Pan When Browning – Work in batches so each shank develops a deep, even crust. Overcrowding traps steam and prevents proper caramelisation.

Add the Guinness Slowly – Pouring it in gradually helps control the foam and keeps the sauce smooth instead of frothy.

Rest the Stew Before Serving – Letting it sit covered for 10 minutes after cooking allows the flavours to settle and the sauce to thicken slightly.

Variations and Twists

Add Mushrooms for Earthiness – Sauté sliced mushrooms with the vegetables to deepen the sauce and give the stew a rich, rounded taste. They absorb the flavours well and add extra depth.

Include Pancetta for Extra Savouriness – Fry diced pancetta at the start to create a smoky base. It enhances the richness of the Guinness sauce and complements the lamb perfectly.

Swap Guinness for Red Wine – For a Mediterranean twist, replace the stout with a full-bodied red wine. It adds gentle acidity and a slightly sweeter finish.

Add Root Vegetables for Sweetness – Parsnips, turnips, or swedes make lovely additions to the braise. They soften into the sauce and bring a natural sweetness that balances the bitterness of the beer.

Storage and Shelf Life

Store leftover Lamb Shanks in Guinness in an airtight container in the fridge for up to 3 days. Keep the meat and sauce together to preserve flavour and moisture.

To freeze, let the shanks and sauce cool completely before transferring them to freezer-safe containers or heavy-duty freezer bags. Label and store for up to 2 months.

To reheat, thaw overnight in the fridge. Warm gently on the stove over low heat or in a 160°C – 320°F oven until heated through. The sauce may thicken slightly after refrigeration, so add a splash of stock or water when reheating if needed.

5 from 1 vote

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Guinness Braised Lamb Shanks

Slow-cooked until tender and drenched in a rich Guinness sauce, these Guinness Braised Lamb Shanks make the perfect comfort dish for cold days. Serve them with creamy mashed potatoes and a spoonful of gravy.

Course: Main

Cuisine: Irish

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Servings: 4

Author: Recipe adapted from Taste.com

Ingredients

• 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 – 1⅓ cups Guinness
• 250 ml – 1 cup beef stock
• salt and pepper – to taste
• brown sugar – to taste (optional)

Instructions

1. Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Season the lamb, then cook for 8–10 minutes until browned. Remove from the pan.
2. Add the carrot, onion, and celery. Cook, stirring occasionally, until softened.
3. Add the garlic, thyme, rosemary, and bay leaf. Cook for another 2 minutes.
4. Stir in the flour and cook for 1 minute. Pour in the beer and scrape the bottom of the pan with a wooden spoon to release any browned bits.
5. Add the stock and bring the mixture to a simmer.
   
6. Return the lamb shanks to the pan. Cover and cook in a preheated oven at 140°C – 285°F for about 2 hours or until the meat is tender and falls off the bone.

7. Once cooked, transfer the shanks to a plate and cover with foil. Strain the sauce into a pot and simmer over medium heat for about 5 minutes or until reduced by half.

8. Serve the lamb with mashed potatoes and spoon the sauce over the top.

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