It’s been quite cold lately here in Sydney and we have had our share of rainy days too. It truly feels like winter. I am not complaining, it usually doesn’t last long and I know I will miss this weather once the heat and bush fires start again. I am trying to make the most of it… and that includes indulging on wintery comfort food, like these Guinness braised Lamb Shanks. Lamb shanks are delicious when cooked properly… they need to be slow cooked for a long time so that the meat becomes tender and it falls off the bone… then it literally melts in your mouth. I love beer based stews… if you are not a fan of Guinness, you can also use any other beer you like to make this stew… or add a little brown sugar to the sauce to slightly counteract the bitterness of the Guinness. But I quite liked it. This stew HAS to be served with mash potatoes to soak up all that delicious gravy! Enjoy and stay warm!
Guinness Braised Lamb Shanks
Guinness Braised Lamb Shanks - a delicious and hearty winter stew!
- 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 2 tablespoons of oil in a dutch oven over medium-high heat. Season the lamb, then cook it for 8-10 minutes until browned. Remove from the pan.
Add the carrot, onion and celery and cook, stirring, until softened.
Add the garlic, thyme, rosemary and bay leaf and cook for a further 2 minutes.
Add the flour and cook for 1 minute, then add the beer, scraping the bottom of the pan with a wooden spoon.
Return the lamb shanks to the pan, cover and cook in a pre heated oven at 140°C – 285°F for 2 hours or until tender. The meat has to fall off the bone.
When ready, transfer the shanks to a plate and cover with foil. Strain the sauce into a pot and cook it over medium heat for 5 minutes or until reduced by half.
Serve the lamb and mash potatoes and top with the sauce.