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Close-up of Guinness braised lamb shank over creamy mashed potatoes, garnished with rosemary.

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.
    Step-by-step collage of searing, sautéing vegetables, adding herbs, and braising lamb shanks.
  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.